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Chicken And Cheddar Pasta Toss

An italian recipe for Chicken And Cheddar Pasta Toss, made with No Boil Pasta Ribbons, Pepperoni Chopped, and Cracked Black Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 oz
• 1 oz
• 1/8 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 6 oz No boil pasta ribbons or No boil lasagna noodles,

2. 2

   Broken 1 8-1/4-oz. frozen mesquite

3. 3

   Chicken tenders or one 9-oz.

4. 4

   Chicken, slightly thawed 3 oz Reduced-fat cheddar or American cheese, cut into 3/4-inch cubes 1 md Green, yellow, or red sweet

5. 5

   Pepper, cut into strips 1 oz Pepperoni, chopped 1 8-oz. bottle nonfat Italian

6. 6

   IN A LARGE MIXING BOWL cover noodles with boiling water.

7. 7

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

8. 8

   Drain.

9. 9

   Rinse with cold water and drain again.

10. 10

    If using chicken tenders, halve them crosswise.

11. 11

    RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni.

12. 12

    Add dressing and black pepper; toss gently to coat.

13. 13

    Cover and chill for 2 hours or overnight.

14. 14

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