Devil Egg Pasta Shells And Peas With Chicken Recipe

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DEVIL EGG PASTA SHELLS AND PEAS WITH CHICKEN

michelle 'FLAME' kelley

By
@flameswithinice

ALL THE FLAVORS OF MY DEVIL EGGS BUT WITH MY PASTA SHELL SALAD ADDED IN. THROW IN A LITTLE CHICKEN AND BAM, HOT SUMMER NIGHT DINNER OR CHURCH DINNER SIDE DISH.


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Rating:

Comments:

Serves:

12 OR MORE

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 large
box of small pasta shells, cook al dente~
6 large
eggs boiled and peeled. chop and set aside
1 medium
onion chopped small
5 small
celery stalks chopped
3 tsp
spicy brown mustard
4 Tbsp
mayonnaise, fat-free
1/8 tsp
of the following spices. black pepper,salt,basil,oregano, poultry seasoning
1 medium
frozen peas
5 large
grilled completely cooked chicken breast

OR ONE LARGE CAN OF WELL DRAINED WHITE CHICKEN MEAT.

Directions Step-By-Step

1
COOK YOUR NOODLES AL DENTE~ DRAIN WELL AND SET ASIDE.
2
pour your peas into a wire colander and run under hot water. then mix with your pasta gently. mix in one large can of chicken meat well drained. or chop up or hand tear apart five grilled chicken breast and add these. toss well.
3
IN A MEDIUM BOWL MIX YOUR CHOPPED CELERY AND ONION. mix these with your mayo and mustard and spices.
4
mix in your seasoned mayo so all noodles are evenly covered. chill at least two hours

About this Recipe

Course/Dish: Pasta, Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy