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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe was passed on to me from a friend a number of years ago. She had brought to a potluck lunch and it was delicious. I had forgotten about it but found it in my stash which I am trying to clean out. Ingredients:
1 lb penne pasta (try penne with sundried tomato) |
4 tablespoons olive oil |
3 tablespoons lemon juice |
1 tablespoon accent seasoning (optional) |
1 tablespoon lawry's seasoned salt |
1 (4 ounce) jar pimientos, chopped |
2 (4 ounce) cans black olives |
1 cup green pepper, chopped |
2 cups celery, chopped |
1/2 cup green onion, chopped |
1 cup mayonnaise |
6 chicken breasts, cooked and chopped |
salt and pepper |
Directions:
1. Cook pasta according to directions and drain.
2. Marinate pasta overnight in oil, lemon juice, Accent, seasoned salt.
3. Next day: Add pimentos, olives, green pepper, celery, mayo and chicken. Chill.
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