Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.
8 ounces corkscrew-shaped pasta 1 cup cubed Muenster cheese
3/4 cup Italian-style salad dressing 1 cup chopped celery
1/4 cup mayonnaise 1 cup chopped green bell pepper
2 cups chopped, cooked rotisserie chicken 8 ounces cherry tomatoes, halved
12 slices crispy cooked bacon, crumbled 1 avocado – peeled, pitted, and chopped
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 550 calories; 35.1 g fat; 37.3 g carbohydrates; 23.7 g protein; 61mg cholesterol; 1000 mg sodium