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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Great on a warm summer day and kid-approved! Great for wedding and baby showers. Some planning ahead with having to cook the chicken, noodles, and eggs but definitely worth the extra effort! Ingredients:
10 ounces seashell pasta |
4 cups cubed cooked chicken |
3 cups chopped celery |
2/3 cup blanched slivered almonds |
2 cups reduced-fat mayonnaise |
1/4 cup lemon juice |
1 teaspoon salt |
2/3 teaspoon ground black pepper |
8 hard-cooked eggs, chopped |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Rinse in cold water until cool and drain.
2. Combine pasta, chicken, celery, and almonds in a large bowl. Mix mayonnaise, lemon juice, salt, and pepper in another bowl. Pour mayonnaise mixture into pasta mixture; stir well. Fold eggs into pasta. Cover and refrigerate for 6 hours.
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