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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great to use up leftover chicken. Makes a great lunch, or take it to your next potluck. From Pilbury Come & Eat. Ingredients:
2 eggs |
4 ounces uncooked rotini pasta |
2 cups frozen baby peas |
2 cups cooked chicken, cubed |
1 cup sliced carrot |
3/4 cup mayonnaise |
1/4 cup milk |
2 tablespoons dill pickle relish |
1 tablespoon dijon mustard |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place eggs in small saucepan; cover with cold water, bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
2. Meanwhile, cook rotini to desired doneness as directed on package, adding peas during last 4 minutes of cooking time. Drain; rinse with cold water to cool.
3. In small bowl, combine all dressing ingredients; blend well.
4. In large bowl, combine cooked pasta and peas, chopped eggs, chicken and carrot. Add dressing; stir gently to mix.
5. Serve immediately, or cover and refrigerate until serving time.
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