CHICKEN AND CHEDDAR PASTA TOSS

Chicken and Cheddar Pasta Toss image

Provided by Kitchen Crew

Categories Pasta

Number Of Ingredients 9

6 oz lasagna noodles, no boil
8.25 oz frozen chicken tenders, mesquite
3 oz american cheese, cubed
1 each green, red and yellow pepper, julienned
1 oz pepperoni, chopped
8 oz italian salad dressing, nonfat
5/8 tsp cracked pepper
5 c endive, torn
1 c cherry tomatoes, halved

Steps:

1. In a large mixing bowl cover noodles with boiling water.
2. Let stand for 10 minutes, separating the noodles occasionally with a fork.
3. Drain.
4. Rinse with cold water and drain again.
5. If using chicken tenders, halve them crosswise.
6. Return noodles to bowl; stir in chicken, cheese, pepper strips and pepperoni.
7. Add dressing and black pepper; toss gently to coat.
8. Cover and chill for 2 hours or overnight.
9. Before serving, add endive and tomatoes; toss gently to mix.