A good “hot day” dish, everyone liked it and got extra. I threw this together yesterday for supper from what we had laying around, and it went over pretty well. It takes maybe half an hour to make, plus chill time. The dressing part is modified from a tex-mex recipe I found online; I wanted something creamy and this seemed to fit the bill. The original recipe called for vinegar (and I used it) but everyone suggested to lose the vinegar next time… which means I’ll be making this again.
¼ c. dried tomatoes
12oz package of rotini
Dressing:
1-½ tsp. dried cilantro (or 2 T fresh)
¼ c. lemon (or lime) juice
½ c. sour cream
1 clove garlic, pressed (or 1 tsp. minced garlic)
1 T honey
¼ tsp. white pepper
½ tsp. salt
½ c. olive oil
12oz leftover boneless chicken, cooked and diced (or 1 12oz can)
1/3 c grated parmesan cheese
Bring 4-6 qt water to a boil. Break dried tomatoes into dime-sized (1cm) pieces, boil for 5 min. to reconstitute. Skim the tomatoes into a colander to drain, add rotini to the boiling water and cook as instructed by package directions. Drain and rinse in cold water.
While rotini is boiling, put cilantro, lemon juice, sour cream, garlic, honey, pepper, and salt in a blender or food processor, blend on high until smooth. Continue to blend, slowly adding olive oil.
Fold together tomatoes, pasta, dressing, chicken, and parmesan cheese until evenly coated. Cover and chill. Serves 5-6.
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