| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Pasta, Luncheon, Salads |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless Skinless Chicken Breasts |
| 3 |
oz |
Butter |
| 1/2 |
lb |
Rotini Pasta |
| 2 |
ts |
Salt |
| 2 |
qt |
Water |
| 3 |
ts |
Salt |
| 2 |
c |
Sour Cream |
| 3 |
c |
Mayonnaise |
| 2 |
ts |
Dill Weed |
| 2 |
ts |
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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