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Chicken and Cheddar Pasta Toss
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
6 x ca. 30 gNo boil pasta ribbons or
 No boil lasagna noodles,
 Broken
8-1/4-oz. frozen mesquite
 Chicken tenders or one 9-oz.
 Pkg. frozen chopped cooked
 Chicken, slightly thawed
3 x ca. 30 gReduced-fat cheddar or
 American cheese, cut into
 3/4-inch cubes
1 mittelGreen, yellow, or red sweet
 pepper strips
1 x ca. 30 gpepperoni chopped
8-oz. bottle nonfat Italian
 Salad dressing
1/8 Teelöffelblack pepper cracked
5 TasseTorn curly endive
1 TasseRed or yellow cherry
 tomatoes halved
die Zubereitung:

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.

Shared by Cate Vanicek


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