How To make Chicken and Cheddar Pasta Toss

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 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