| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Main dish, Chicken, Cheese, Spices, Meats |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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