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