Recipe by nascar3
"Terrific lunchtime or picnic salad, hearty enough to be a meal!"
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1 (6 ounce)
skinless, boneless chicken breast
1/2 (16 ounce) package
grated Parmesan cheese
green onions, sliced
chopped fresh parsley
frozen peas, thawed
salt and pepper to taste
Any leftover cooked chicken meat can be used and any method of cooking the chicken works too, saute, baked, grilled, etc.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rotini Chicken Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 310
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