I LOVE this recipe. And it's perfect in the summer because you can toss it together, have it for supper, and then lunch again the next day. We sometimes eat it for three or four days!
Cook a box of tri-color spiral noodles and drain. Throw them in a big bowl. Add two to three cups of cubed, cooked, boneless/skinless chicken breast. You can use leftover chicken from another time, cook it fresh, or buy it already cooked and chopped. Chop up:
1 sm/md green pepper (seeded)
1 sm/md yellow/orange pepper (seeded)
1 sm/md red pepper (seeded)
1 large cucumber (sometimes I use two because I LOVE cucumber)
and add to bowl. Add a bag of shredded cheddar (2 cups). Then pour in a bottle of ranch dressing (I like Kraft Cucumber Ranch...) and toss it all until coated. Throw it in the fridge and you can eat that for lunch and/or supper whenever you don't feel like cooking!
