Chicken Penne with Basil and Asiago
By Nancy LaLiberte
Ingredients
1 2/3 pounds chicken breast
2/3 pounds penne pasta cooked and cooled
1/3 bunch celery chopped
1/2 red pepper diced
1/3 bunch parsley chopped
1/2 small red onion diced
1 1/3 cups mayonnaise
1 1/3 cups buttermilk
1 1/3 tablespoons Dijon mustard
1 teaspoon garlic
2 2/3 tablespoons fresh basil (use half if dried basil)
2 teaspoons lemon juice
2/3 cups Parmesan cheese shredded
1 cup Asiago grated
Dash salt and pepper
Instructions
Boil a stock pot of water. Add chicken and cook until several pieces of chicken register at 165°F. Drain and cool chicken in refrigerator. Prepare and combine all other ingredients. Dice cooled chicken and toss all together. Cool completely.