Cold and Creamy Chicken and Pasta

Yields:	6 servings
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	Preparation	90 minutes
	Cooking	0 minutes
	Ready In	510 minutes

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Ingredients

1	pound	chicken breast halves, boneless and skinless
3	ounces	butter
1/2	pound	pasta, rotini
2	teaspoons	salt
2	quarts	water
3	teaspoons	salt
2	cups	sour cream
3	cups	mayonnaise
2	teaspoons	dill weed
2	teaspoons	black pepper
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
2	each	avocados	ripe

Directions

Lightly sauté the chicken breasts until tender.

Cut into strips about 1/2 inch wide and 2 inches long.

Bring the water to a boil over high heat and add the salt.

Add the pasta and turn the heat to medium until pasta is tender, not mushy.

Drain and rinse with cold water.

Set aside.

Mix salt, sour cream, mayonnaise, dill weed, black pepper and parmesan together and allow to set for 15 minutes so that the flavors all blend together.

Peel and pit the ripe avocados.

Slice into half inch strips, lengthwise.

Mix the chicken strips, pasta and dressing in a large bowl.

Mix should be slightly juicy.

Gently stir in the avocados, so they don't break up.

Allow the mixture to set overnight so that the pasta absorbs the dressing.

If the mixture is dry the next day, add mayonnaise so that it is slightly wet.

Taste for seasonings.

To serve, place chicken pasta mixture in a chilled serving bowl and garnish top with ripe tomato wedges.

Sprinkle with a small amount of dill weed.

Mix the chicken, pasta

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Member Review

Blini

I just thought buckwheat flour should be healthy, so I tried this recipe, and I felt very satisfied, and love the golden sides, nice looking, good tasting:)

Reviewed by lover