Ingredients:
6 oz no boil pasta ribbons or
1 no boil lasagna noodles,
1 broken
1 8-1/4-oz. frozen mesquite
1 chicken tenders or one 9-oz.
1 pkg. frozen chopped cooked
1 chicken, slightly thawed
3 oz reduced-fat cheddar or
1 american cheese, cut into
1 3/4-inch cubes
1 medium green, yellow, or red sweet
1 pepper, cut into strips
1 oz pepperoni, chopped
1 8-oz. bottle nonfat italian
1 salad dressing
1/8 tsp cracked black pepper
5 cup torn curly endive
1 cup red or yellow cherry
1 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
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
If the gamecock was not meant for fighting, why was he created? - L Fitz-Barnard
Chicken & Cheddar Pasta Toss Recipe provided by Recipes To-Go
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