2 teaspoons boneless chicken breast meat
1 (10 ounce) whole red chicken breast, cooked
2 medium (4 ounce) cans chicken broth
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
salt and pepper to taste
1 tablespoon dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon prepared horseradish
In a medium bowl, mix chicken, pasta, broth and chicken broth. Cover and refrigerate overnight.
Stir Italian seasoning, Worcestershire sauce, salt and pepper in that order, until well blended.
Cover and refrigerate entire refrigerator while marinating.
Marinate marinated chicken and meats in chicken broth and sauce mixture overnight. Heat remaining 1 tablespoon of Worcestershire sauce in medium skillet over medium heat and cook chicken until no longer pink and juices run clear, turning once. Serve warm, or refrigerate as desired.