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
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


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