"This recipe serves fifty people! Cooked chicken breast and lemon penne pasta tossed with a creamy buttermilk and dill mixture. A simple and scrumptious solution for those large gatherings with fifty of your closest friends!" — Cobra
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skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
lemon penne pasta
dried dill weed
This dish was sooo good. I had it for a baby shower and everyone loved it. The only problem was cooking all those chicken breasts and cutting them up. Once that was done it was a snap. I cut the recipe down to 1/2 of what it was supposed to be and still had tons left. I definately recommend this dish but make sure you have someone help you cook the chicken. It's kind of fru-fru so I don't think kids would like it too much but a room full of women and a mom-to-be loved it.
I thought this was good, but the people I served it to asked if it was tuna vs chicken due to the mayo, dill, and lemon taste that it gave to the chicken.
This was delicious. I made it for a small potluck so had to cut the recipe way down. I used one boneless skinless breast, 1/2 stalk celery, 1 1/2 cup mayo. 1/8 cup lemon juice and 1/2 cup buttermilk. For the dill I just sprinkled it in but I think it was between 1/2 -3/4 tsp. and I used 1 lb. pasta.I seasoned the chicken with salt, pepper and garlic then dipped it in a breadcrumb/parmesan cheese coating and cooked it. This was so good and everyone liked it.
This was pretty good, but not very much chicken. It had a very unique light flavor and would probably be great for a summer gathering. I will use this recipe again.
Very good recipe to feed a crowd. Served at a baby shower, on two large platters, on bed of lettuce with quartered bright red tomatoes for garnish. Place extra dressing on side.
Suggestions: add shredded white cheddar cheese and really bump up the dill. Couldn't find lemon penne, so I poured lemon pepper seasoning in the water, when boiling the pasta. I grilled bone-in chicken breasts, loaded with the lemon pepper seasoning. Still not enough lemon flavor, so I would recommend adding the seasoning to the dressing.
If you make this the day before, be prepared to add more dressing, as the pasta soaks it up in the fridge.
Got rave reviews and presented very elegantly!
Rave reviews with many recipe requests from the 16 people I fed (with leftovers) for under $20! Quick, easy, cheap, healthy (see my dressing changes below), and delicious! As I consider recipes as more of a suggestion than an exacting science, here are the changes I made: Used breast&thigh meat from 2Costco roast chickens. Used plain penne. Added 1c chopped red bell pepper, 1c frozen peas, 1c sliced green onions to the 1c chopped celery. For the dressing I used 1/2 mayo, 1/2 nonfat plain yogurt, juice and zest from 2 lemons, 1t lemon pepper, and doubled the dill. Stirred in a little skim milk to thin it out a touch.
I really liked this! Great
A yummy, light-tasting, refreshing summer dish! Instead of celery (I didn't have any) I used chopped green onions which added alot of flavor and I seasoned the chicken with lemon pepper and a touch of garlic. I also used whole milk instead of buttermilk. I would definately make this again, it's a hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Dill Lemon Chicken Pasta Salad
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 510
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