- 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
- 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.
- 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.
05/13/2018
recipepes.com
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