Recipe: Zehnder's of Frankenmuth Cold and Creamy Chicken and Pasta Salad

COLD AND CREAMY CHICKEN AND PASTA

8 oz rotini (corkscrew shape) pasta, uncooked
1 lb boneless, skinless chicken breasts
3 oz butter
FOR THE DRESSING:
3 cups mayonnaise
2 cups sour cream
1/2 cup Parmesan cheese (or to taste)
3 teaspoons salt (or to taste)
2 teaspoons dill weed (plus additional, for garnish)
2 teaspoons ground black pepper
2 ripe avocados
Tomato wedges (for garnish)

Cook the pasta according to package directions; drain. Rinse under cold water, drain and set aside.

Lightly saute the chicken breasts in butter until done. Cut into strips about 1/2-inch wide an 2-inches long. Set aside.

Mix the remaining ingredients together, except the avocados. Allow to set for 15 minutes so that the flavors all blend together.

Peel and pit the avocados; slice lengthwise into 1/2-inch strips; set aside.

Mix the chicken strips, pasta and dressing in a large bowl. Mix should be slightly juicy. Gently stir in the avocados, so they don't break up. Allow the mixture to set overnight in the refrigerator so that the pasta absorbs the dressing.

TO SERVE:
If the mixture is dry, add mayonnaise so that it is slightly wet. Taste for seasonings. Place chicken pasta mixture in a chilled serving bowl and garnish top with ripe tomato wedges. Sprinkle with a small amount of dill weed.

Makes 8 servings
From: Zehnder's of Frankenmuth, MI.
Source: A Taste of Michigan by The Michigan Restaurant Association, 1987