Betty'S Chicken Salad - cooking recipe

Ingredients

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

Preparation

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.