1 pound boneless skinless chicken breasts
3 ounces butter
1/2 pound rotini pasta
2 teaspoons salt
2 quarts water
3 teaspoons salt
2 cups sour cream
3 cups mayonnaise
2 teaspoons dill weed
2 teaspoons cracker black pepper
1/2 cup parmesan cheese
2 ripe avocados
Lightly sauté the chicken breasts until tender. Cut into strips
about 1/2"
wide an 2" long. Bring the water to a boil over High heat and add
the salt.
Add the pasta and turn the heat to Medium until pasta is tender,
not mushy.
Drain and rinse with cold water. Set aside.
Mix salt, sour cream, mayonnaise, dill weed, black pepper and parmesan
together and allow to set for 15 minutes so that the flavors all
blend together.
Peel and pit the rip avocados. Slice into half inch strips, lengthwise.
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 so that the pasta absorbs the
dressing.
If the mixture is dry the next day, add mayonnaise so that it is
slightly wet.
Taste for seasonings.
To serve: place chicken pasta mixture in a chilled serving bowl
and garnish
top with ripe tomato wedges. Sprinkle with a small amount of dill
weed.
