Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 6
Max Servings: 6
Yield: 6 servings
Ingredients
8 ounces corkscrew-shaped pasta
¾ cup Italian-style salad dressing
¼ cup mayonnaise
2 cups chopped, cooked rotisserie chicken
12 slices crispy cooked bacon, crumbled
1 cup cubed Muenster cheese
1 cup chopped celery
1 cup chopped green bell pepper
8 ounces cherry tomatoes, halved
1 avocado – peeled, pitted, and chopped
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.
Per Serving: 485 calories; 30.1 g total fat; 48 mg cholesterol; 723 mg sodium. 37.1 g carbohydrates; 19.2 g protein;