I changed a view things in this recipe to spice it up a little and make it nice and creamy.
Rotini Chicken Salad
Meanwhile, heat olive oil in large season chicken with kosher salt and pepper and cook until golden brown on all sides, 4 to 5 minutes.
Recipe Summary Rotini Chicken Salad
Terrific lunchtime or picnic salad, hearty enough to be a meal!Ingredients | Creamy Pasta And Chicken Recipes
1 (6 ounce) skinless, boneless chicken breast
½ (16 ounce) package rotini pasta
½ cup chopped celery
½ cup grated Parmesan cheese
2 green onions, sliced
1 cup mayonnaise
¼ cup sour cream
2 tablespoons milk
¼ cup chopped fresh parsley
1 teaspoon dried basil
¼ teaspoon dried thyme
1 cup frozen peas, thawed
salt and pepper to taste
Directions
Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.
Info | Creamy Pasta And Chicken Recipes
prep:
15 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
