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CHICKEN AND CHEDDAR PASTA TOSS

Category:    Chicken, Cheese
Yield: 6 servings
 
      6 oz No boil pasta ribbons or            1 md Green, yellow, or red sweet
           No boil lasagna noodles,                 Pepper, cut into strips
           Broken                              1 oz Pepperoni, chopped
      1    8-1/4-oz. frozen mesquite           1    8-oz. bottle nonfat Italian
           Chicken tenders or one 9-oz.             Salad dressing
           Pkg. frozen chopped cooked        1/8 ts Cracked black pepper
           Chicken, slightly thawed            5 c  Torn curly endive
      3 oz Reduced-fat cheddar or              1 c  Red or yellow cherry
           American cheese, cut into                Tomatoes, halved
           3/4-inch cubes                 
 
  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 tenders, halve them
  crosswise.
  
  RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and
  pepperoni.  Add dressing and black pepper; toss gently to coat.  Cover and
  chill for 2 hours or overnight.  Before serving, add endive and tomatoes;
  toss gently to mix.
  
  Makes 6 main-dish servings.
  
  Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg
  chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro.  Daily Value: 17%
  vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro.  Daily Value: 17%
  vit. A, 31 % vit. C, 16% calcium, 8% iron.
  

 

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