- 1 cube chicken bouillon
- 9 ounces skinless, boneless chicken breasts
- 9 ounces fresh mushrooms, sliced
- 1 (8 ounce) package elbow macaroni
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 clove garlic, chopped
- 1 teaspoon curry powder
- 1 (4 ounce) can black olives, drained and chopped
- 1 apple – peeled, cored and sliced
- 1 yellow bell pepper, thinly sliced
- 2 stalks celery, chopped
- salt and pepper to taste
- Bring a large pot of lightly salted water to a boil; add bouillon cube and stir until melted. Add chicken and poach for about 13 to 14 minutes. Remove chicken and leave broth in pot; cool chicken and cut into 1/2 inch chunks; reserve.
- Add mushrooms to broth and cook over medium heat; cook for a few minutes and remove mushrooms from stock; reserve.
- With remaining stock in pot, add some more water, if needed. Bring water to a boil and add pasta to cook for 8 to 10 minutes or until al dente; drain and discard stock. Cool pasta with running water; reserve.
- In a small bowl, combine sour cream, mayonnaise, garlic, curry powder and salt and pepper to taste.
- In a large bowl, combine cooled pasta, chicken, mushrooms, sour cream dressing, olives, apple, yellow bell pepper and celery; mix well. Refrigerate for at least 3 hours and serve.