Rotini Chicken Salad

Name: Rotini Chicken Salad
Ingredients: 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

13 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.