1 pound Pasta shells
2 tablespoons Oil
1 1/2 cups Mayonnaise
3 tablespoons Lemon juice
3 tablespoons Chopped parsley
1 teaspoon Dried parsley
3 cups Diced cooked chicken
6 ounces Jar artichokes chopped and
1 each Dash of tabasco
1 each Toasted almonds
Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.
Drain well and rinse with cold water. Shake out excess water and toss
pasta with oil. Combine mayonnaise, lemon juice, parsley and basil.
Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes
and tabasco. Toss well. Garnish with almonds. For a decorative
presentation, serve in avacado halves, in tomato cups or on lettuce
leaves. Yields 6-8 servings.
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