Chicken and Cheddar Pasta Toss

Title: Chicken and Cheddar Pasta Toss
Categories: Low Fat Chicken Recipes
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
1 oz Pepperoni, chopped
1 8-1/4-oz. frozen mesquite
1 8-oz. bottle nonfat Italian Chicken tenders
Salad dressing
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 halved 3/4-inch cubes 
Tomatoes

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 % vit. C
16% calcium
8% iron.