Chicken & Cheddar Pasta Toss
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
lasagna noodles
|
|
| 8 ¼ | ounces |
chicken
|
|
| 3 | ounces |
cheddar cheese
|
|
| 1 | ounce |
pepperoni
chopped |
|
| 1 | cup |
salad dressing, italian
|
|
| 5 | cups |
belgian endive
torn |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
lasagna noodles
|
|
| 238.4 | ml/g |
chicken
|
|
| 86.7 | ml/g |
cheddar cheese
|
|
| 28.9 | ml/g |
pepperoni
chopped |
|
| 237 | ml |
salad dressing, italian
|
|
| 1.2 | l |
belgian endive
torn |
*
|
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.
