Chicken recipe10 for Chicken and Cheese Pasta -- Makes 6 servings. Ingredients: 6 ounces no-boil lasagna noodles, broken 1 10-ounce package frozen Southwestern-flavored chicken breast strips or 1 10-ounce package frozen chopped cooked chicken, slightly thawed 3 ounces reduced-fat cheddar or American cheese, cut into cubes 1 medium green, yellow, or red sweet pepper, cut into strips 1 ounce pepperoni, chopped 1 8-ounce bottle fat-free Italian salad dressing 1/8 teaspoon cracked black pepper 5 cups torn curly endive 1 cup red or yellow cherry tomatoes, halved Directions: 1. 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 strips, halve them crosswise. 2. Return noodles to bowl; stir in chicken, cheddar or American cheese, sweet pepper strips, and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes; toss gently to mix. Make-Ahead Tip: Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Before serving, add endive and tomatoes.
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