6 boneless, skinless breasts of chicken, cooked and chopped
1 can sliced water chestnuts
1/2 onion, chopped
2 stalks celery, chopped
1 sm. pkg. frozen green peas
1 c. shredded cheese (any cheese is good)
1 tbsp. basil or tarragon, depending on what you prefer
1 lb. box pasta of your choice, cooked

Mix all together and set aside.

2 egg yolks, at room temperature
1 c. oil
1 tbsp. mustard (sweet, hot or Dijon)
2 tbsp. vinegar (red wine, apple cider)
Salt and pepper to taste

Put egg yolks in blender or mixer on high speed, slowly add oil until thick mayonnaise forms. Add mustard, vinegar and continue to blend. Salt and pepper to taste. Add mixture to chicken mixture. Toss with cooked, cooled pasta. Cover and refrigerate. Serve with sprinkle of Parmesan cheese.