This bizarre smoothie was created from a variety of fruits!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 501 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 369 mg |
| Sugars | 4 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Surprisingly good as is and a good jumping off point for experimenting with other ingredients.
I sauteed diced zucchini & shredded carrots for about 4 minutes, and let them cool and added them to the mix. Very good.
I made this recipe exact, only throwing in a good amount of halved cherry tomatoes and I used reduced fat sour cream/mayonnaise. This is good but it could be better. Next time, I’ll add more spices to the dressing. The amounts of everything else is perfect. The longer this sits, the better it gets. Excellent lunch pasta salad.
My son said It was good not great-I agree. It was simple to make but was bland- I added extra everything for more flavor. Don’t think I will make again.
its easy and wonderful . I use the garden rotini and it was so good. thanks
This recipe was awesome! All the flavors melded together wonderfully after sitting in the fridge for a bit. I made a pound of rotini and basically doubled the rest. My teenage son had most of it eaten up by that night. Will definitely be making again.
This was an okay recipe. Not sure I’d make it again. Wasn’t crazy about the flavor the parmesan cheese gave it nor the basil. I did not use peas in it as I felt it had enough starch with the pasta. Would recommend trying it with broccoli instead.
Any leftover cooked chicken meat can be used and any method of cooking the chicken works too, saute, baked, grilled, etc.