Cold and creamy chicken and pasta

1      pound         boneless skinless chicken breasts
   3      ounces        butter
     1/2  pound         rotini pasta
   2      teaspoons     salt
   2      quarts        water
   3      teaspoons     salt
   2      cups          sour cream
   3      cups          mayonnaise
   2      teaspoons     dill weed
   2      teaspoons     cracker black pepper
     1/2  cup           parmesan cheese
   2      ripe          avocados

Lightly saute the chicken breasts until tender. Cut into strips aobut 1/2"
wide an 2" long. Bring the water to a boil over High heat and add the salt.
Add the pasta and turn the heat to Medium until pasta is tender, not mushy.
Drain and rinse with cold water. Set aside.
Mixsalt, sour cream, mayonnaise, dill weed, black pepper and parmesan
together and allow to set for 15 minutes so that the flavors all blend
together.
Peel and pit the rip avocados. Slice into half inch strips, lengthwise.
Mix the chicken strips, pasta and dressing in a large bowl. Mix should be
slightly juicy. Gently stir in the avocados, so they don't break up.
Allow the mixture to set overnight so that the pasta absorbs the dressing.
If the mixture is dry the next day, add mayonnaise so that it is slightly
wet. Taste for seasonings.
To serve: place chicken pasta mixture in a chilled serving bowl and garnish
top with ripe tomato wedges. Sprinle with a small amount of dill weed.
Mix the chicken, pasta