Sunday, February 17, 2013

Chicken & Cheddar Pasta Toss

Cheese, veggies, & chicken?  Who could resist.  This is my lunch for the week.

Recipe from BHG dot com
Yield 6 servings
252 calories per serving

6 oz no-boil lasagna noodles, broken
9 oz cooked chicken, chopped
3 oz reduced fat cheddar cheese, shredded
1 green pepper, cut into strips
1 oz pepperoni, chopped
Black pepper
1 c red cherry tomatoes, halved

In a large bowl, pour boiling water over noodles.
Let stand for 10 minutes.
Drain & rinse with cold water.
Place noodles back in bowl.

Stir in chicken, cheese, pepper strips, pepperoni, & tomatoes.
Add black pepper & toss to coat.

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