Southwest Chicken Pasta Salad

I was actually going to make this for my dinner on Saturday night but, I got home so late from running all of my errands that I thought Id just pre-make my dinner for the week.  It's actually something I used to do all the time but then I got a grill pan.  Haha!

Recipe adapted from BHG
Yields 8 servings
312 calories per serving

INGREDIENTS

1 package Perdue Fresh Cuts (I used the Grilled variety)

1 package whole wheat rotini

4 oz lowfat cream cheese, softened

1 jar salsa

1 avocado, seeded, peeled, & diced

DIRECTIONS

Cook pasta according to box directions.

Drain well & rinse under cold water.

Place pasta back in the pot.

While pasta is cooking, place cream cheese & half of the salsa in a bowl; mix with a hand blender.

Pour cream cheese mixture over pasta & stir.

Pour remaining salsa in & stir.

Fold in avocado & chicken.

Place salad into a container, cover, & chill for 2 hours.