Nell's cold chicken and spaghetti
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts | |
| 1 | Onion; quarter | |
| ½ | pounds | Mushrooms; slice |
| 1 | 6 oz thin spaghetti; cook | |
| 2 | tablespoons | White wine vinegar |
| ½ | cup | Green onions tops; chop |
| ½ | cup | Mayo |
| 2 | teaspoons | Salt |
| 1 | Rib celery; chop | |
| 1 | tablespoon | Lemon juice |
| ¼ | cup | Olive oil |
| ⅛ | teaspoon | Cayenne |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Paprika |
Directions
In a large pot, simmer chicken in water. Add salt, onion and celery and cook for 45 minutes. Debone and dice chicken. Sprinkle with lemon juice and refrigerate for 1 hour. Put spaghetti in a 3-qt bowl. In a small bowl, combine oil and vinegar and beat well. Pour over spaghetti and toss. Drain well. Combine chicken, mushrooms, onion tops, celery and mayo. Add spaghetti, salt, all peppers and toss. Sprinkle with paprika.
Refrigerate for 4 to 6 hours.
NOTE-Can also add some cut-up veggies.
Source: Times-Picayune, NOLA.
Per serving: 3219 Calories (kcal); 165g Total Fat; (46% calories from fat); 270g Protein; 152g Carbohydrate; 742mg Cholesterol; 5054mg Sodium Food Exchanges: 8½ Grain(Starch); 35 Lean Meat; 4 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.