Chicken & Cheddar Pasta Toss Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: No boil pasta ribbons or,
No boil lasagna noodles,
Broken,
1: 8-1/4-oz. frozen mesquite,
Chicken tenders or one 9-oz.,
Pkg. frozen chopped cooked,
Chicken, slightly thawed
3 ounce: Reduced-fat cheddar or,
American cheese, cut into
3/4: -inch cubes,
1 medium: Green, yellow, or red sweet
Pepper, cut into strips
1 ounce: Pepperoni, chopped
1: 8-oz. bottle nonfat Italian,
Salad dressing,
1/8 tsp: Cracked black pepper,
5 cup: Torn curly endive,
1 cup: Red or yellow cherry,
Tomatoes, halved
Directions:
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.
SOURCE: BETTER HOMES AND GARDENS, July 1993
Shared by Cate Vanicek
Source from luhu.jp
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.
SOURCE: BETTER HOMES AND GARDENS, July 1993
Shared by Cate Vanicek
Source from luhu.jp