Chicken and Cheddar Pasta Toss
You can enjoy a pasta dinner even when you're not in the mood to cook. Break up no-boil lasagna noodles and cover with boiling water for 10 minutes. They're great in this main-dish pasta salad.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
Makes 6 servings.
Ingredients
-
6 ounces no-boil lasagna noodles, broken
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1 9-ounce package frozen Southwestern-flavored chicken breast strips or 1 9-ounce package (2 cups) frozen chopped cooked chicken, slightly thawed
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3 ounces reduced-fat cheddar or American cheese, cut into 3/4-inch cubes
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1 medium green, yellow, or red sweet pepper, cut into strips
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1 ounce pepperoni, chopped
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1 8-ounce bottle fat-free Italian salad dressing
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1/8 teaspoon cracked black pepper
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5 cups torn curly endive
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1 cup red or yellow cherry tomatoes, halved
Directions
1.
In a large mixing bowl cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork; drain. Rinse with cold water and drain again. If using chicken strips, halve them crosswise.
2.
Return noodles to bowl; stir in chicken, cheddar or American cheese, sweet pepper strips, and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes; toss gently to mix. Makes 6 servings.
Make-Ahead Tip
Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes.
Nutrition information
Calories 252, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 36 mg, Sodium 792 mg, Carbohydrate 28 g, Fiber 1 g, Protein 19 g. Daily Values: Vitamin A 17%, Vitamin C 31%, Calcium 16%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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