| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Luncheon, Pasta, Salads | 8 | Servings | |
INGREDIENTS
| 1 | lb | Boneless Skinless Chicken |
| Breasts | ||
| 3 | oz | Butter |
| 1/2 | lb | Rotini Pasta |
| 2 | t | Salt |
| 2 | qt | Water |
| 3 | t | Salt |
| 2 | c | Sour Cream |
| 3 | c | Mayonnaise |
| 2 | t | Dill Weed |
| 2 | t | Black Pepper, cracked |
| 1/2 | c | Parmesan Cheese |
| 2 | Avocados, ripe |
INSTRUCTIONS
Lightly saute the chicken breasts until tender. Cut into strips aobut 1/2" wide and 2" 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 rip 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. Sprinle with a small amount of dill weed. NOTES : Recipe from Zehnder's of Frankenmuth, MI. MC formatting and posted by Bobbi744@sojourn.com Recipe by: A Taste of Michigan Posted to EAT-L Digest 07 Feb 97 by Bill Spalding <billspa@ICANECT.NET> on Feb 8, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 816
Calories From Fat: 528
Total Fat: 60.2g
Cholesterol: 117.7mg
Sodium: 2441.1mg
Potassium: 534.4mg
Carbohydrates: 48.2g
Fiber: 3.7g
Sugar: 7.7g
Protein: 23.5g