INGREDIENTS:
3 c. fricasseed chicken, shredded
12-16 oz. spaghetti
15 oz. can sm. peas
1 c. green salad olives
1 c. chopped water chestnuts
1/2 tbsp. sweet basil
8 oz. slivered almonds
16 oz. Italian dressing
DIRECTIONS:
Cook pasta according to package, toss. Try to wait until the next day.
January 23rd, 2006 by ravi
Filed under: Chicken Pasta Recipes |
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Filed under: Chicken Pasta Recipes |
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