Chicken and Cheddar Pasta Toss

Chicken And Cheddar Pasta Toss Recipe

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  • 6 oz
    lasagna noodles, no boil
  • 8.25 oz
    frozen chicken tenders, mesquite
  • 3 oz
    american cheese, cubed
  • 1
    each green, red and yellow pepper, julienned
  • 1 oz
    pepperoni, chopped
  • 8 oz
    italian salad dressing, nonfat
  • 5/8 tsp
    cracked pepper
  • 5 c
    endive, torn
  • 1 c
    cherry tomatoes, halved

How to Make Chicken and Cheddar Pasta Toss


  1. In a large mixing bowl cover noodles with boiling water.
  2. Let stand for 10 minutes, separating the noodles occasionally with a fork.
  3. Drain.
  4. Rinse with cold water and drain again.
  5. If using chicken tenders, halve them crosswise.
  6. Return noodles to bowl; stir in chicken, cheese, pepper strips and pepperoni.
  7. Add dressing and black pepper; toss gently to coat.
  8. Cover and chill for 2 hours or overnight.
  9. Before serving, add endive and tomatoes; toss gently to mix.

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About Chicken and Cheddar Pasta Toss

Course/Dish: Chicken Pasta
Other Tag: Quick & Easy

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