Chicken Salad in Jumbo Pasta Shells

This recipe doesn't have to be something you can only serve on your patio in the warm, sunny, summer. I had a craving and not even the food police were going to stand in my way. And, for sure, there was no way that I was going to wait 6 months to satisfy my need for chicken salad. I didn't care that we have a cold rain pouring down and the temperature was in the low 40's. Jack Frost himself could be knocking at the door and I would still want my chicken salad.

But, to be on the safe side and to appease the food gods, I cut Christmas trees out of pickled beets and used them as an offering.

Ingredients:
2 boneless, skinless, chicken breasts (16 ounces)
1/2 cucumber, peeled and chopped
1 stalk of celery, chopped
1 (8 ounce) can water chestnuts, diced
1/2 cup mayonnaise
salt and pepper (and any other spices you desire)
12 jumbo pasta shells

Directions:
1. Cook pasta shells according to directions on box. Drain, set aside to cool.

2. Place chicken in saucepan with several cups of water and whatever spice you desire. I used Italian seasoning. Cook until tender, about 30 to 40 minutes. Drain and let cool. Then chop into small pieces.

3. Mix cucumber, celery, water chestnuts with mayonnaise. Add chicken and seasonings. Spoon into pasta shells. Arrange on a bed of lettuce.