Chicken and cheddar pasta toss
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Chicken and cheddar pasta toss
  Chicken    Pasta    Cheese    Spices  
Last updated 6/12/2012 1:00:22 AM. Recipe ID 23504. Report a problem with this recipe.
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      Title: Chicken and cheddar pasta toss
 Categories: Main dish, Chicken, Cheese, Spices, Meats
      Yield: 6 Servings
 
      6 oz 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 oz Reduced-fat cheddar or
           American cheese, cut into
           3/4-inch cubes
      1 md Green, yellow, or red sweet
           Pepper, cut into strips
      1 oz Pepperoni, chopped
      1    8-oz. bottle nonfat Italian
           Salad dressing
    1/8 ts Cracked black pepper
      5 c  Torn curly endive
      1 c  Red or yellow cherry
           Tomatoes, halved
 
  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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Recipe ID 23504 (Apr 03, 2005)

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