| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Salads, Low fat, Poultry, Italian, Pasta |
6 |
servings |
INGREDIENTS
| 8 |
oz |
Spaghetti; * see note |
| 13 1/2 |
oz |
Canned chicken |
| 2 |
c |
Broccoli; chopped |
| 1 1/2 |
c |
Fresh mushrooms; sliced |
| 10 |
|
Cherry tomatoes; cut in half |
| 1/4 |
c |
Red onion |
|
|
Dressing |
| 1/2 |
c |
Italian salad dressing |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Seasoned salt |
| 1 |
ts |
Basil; crushed |
| 1/2 |
ts |
Beau monde seasoning; **see note |
INSTRUCTIONS
* note: Break in half before cooking. **note: A mixture of celery
salt, onion powder and a hint of garlic powder may be substituted.
Cook spaghetti according to package directions. Drain and cool.
Combine with the remaining ingredients. Blend dressing ingredients
and add to the spaghetti mixture. Cover and chill several hours.
Recipe by: Little Black book
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