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    PrimaRecipes --> Poultry

    category: Poultry
    keywords: Chicken, Cheese, Spices, Meats
    servings: 6 servings
          6 oz No boil pasta ribbons or
               No boil lasagna noodles,
          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
    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

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