Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 501
- Carbohydrate: 33g
- Fat: 35g
- Fiber: 3g
- Protein: 15g
- Sugar: 4g
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