Ingredients
6 oz No boil pasta ribbons or No boil lasagna noodles
1 md Green, yellow, or red sweet
Pepper, cut into strips
Broken 1 oz Pepperoni, chopped
1 8-1/4-oz. frozen mesquite
1 8-oz. bottle nonfat Italian
Chicken tenders or one 9-oz.
Salad dressing
Pkg. frozen chopped cooked pepper
1/8 ts Cracked black
Chicken, slightly thawed
5 c Torn curly endive
3 oz Reduced-fat cheddar or American cheese, cut into
3/4-inch cubes
1 c Red or yellow cherry
Tomatoes, halved
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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.
Makes 6 servings.
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