rotini chicken salad

Ingredients

• Servings: 6
• 1 (6 ounce) skinless, boneless chicken breast
• 1/2 (16 ounce) package rotini pasta
• 1/2 cup chopped celery
• 1/2 cup grated parmesan cheese
• 2 green onions, sliced
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons milk
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 cup frozen peas, thawed
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs


• 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.