Chicken Curry Party Salad

1 cube chicken bouillon

9 ounces skinless, boneless chicken breasts

9 ounces fresh mushrooms, sliced

1 (8 ounce) package elbow macaroni

½ cup sour cream

½ 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.