chicken and cheddar pasta toss

Name: Chicken and Cheddar Pasta Toss
Ingredients: 6 ounce(s) lasagna noodles, no boil; 8.25 ounce(s) frozen chicken tenders, mesquite; 3 ounce(s) american cheese, cubed; 1 - each green, red and yellow pepper, julienned; 1 ounce(s) pepperoni, chopped; 8 ounce(s) italian salad dressing, nonfat; 5/8 teaspoon(s) cracked pepper; 5 cup(s) endive, torn; 1 cup(s) cherry tomatoes, halved

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Ingredients

6 ounces lasagna noodles, no boil
8.25 ounces frozen chicken tenders, mesquite
3 ounces american cheese, cubed
1 - each green, red and yellow pepper, julienned
1 ounce pepperoni, chopped
8 ounces italian salad dressing, nonfat
5/8 teaspoon cracked pepper
5 cups endive, torn
1 cup cherry tomatoes, halved

How To Make chicken and cheddar pasta toss

Step 1

In a large mixing bowl cover noodles with boiling water.

Step 2

Let stand for 10 minutes, separating the noodles occasionally with a fork.
Step 3

Drain.
Step 4

Rinse with cold water and drain again.
Step 5

If using chicken tenders, halve them crosswise.
Step 6

Return noodles to bowl; stir in chicken, cheese, pepper strips and pepperoni.
Step 7

Add dressing and black pepper; toss gently to coat.
Step 8

Cover and chill for 2 hours or overnight.
Step 9

Before serving, add endive and tomatoes; toss gently to mix.
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