1 chicken
1 pound dried mushrooms, chopped
1 pound oil for frying
4 egg whites
1/2 tablespoon olive oil
1 bunch Italian parsley, chopped
1/2 teaspoon salt
1 pound cavatappi
12 small shrimp, peeled and deveined
6 tablespoons olive oil
6 cups kalamata olives (optional)
1/4 cup plain nonfat yogurt
1 teaspoon dried basil
2 tablespoons dried rosemary
1 teaspoon dried rosemary (optional)
4 tablespoons salt
1/3 cup vegetable oil
Place chicken and mushrooms in a large stockpot with enough water to cover. Bring to a boil, cover, and simmer. Reduce heat to low, and simmer 50 minutes.
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