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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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The secret to this flavorful pasta salad, loaded with chicken, colorful vegetables, dill and Parmesan cheese is using Swanson® Chicken Broth in the salad dressing and tossing it while the pasta is hot. Ingredients:
1 (14 ounce) can swanson® chicken broth (regular or natural goodness™) |
1/2 cup reduced-calorie mayonnaise |
1/4 cup grated parmesan cheese |
1 teaspoon dried dill weed or dried basil leaves |
3 cups cooked corkscrew-shaped pasta |
1 cup cherry tomatoes, cut in half |
1 cup cooked peas |
1/2 cup sliced mushrooms |
1 small red onion, chopped |
2 cups cubed cooked chicken |
lettuce leaves |
Directions:
1. Mix broth, mayonnaise, cheese and dill weed.
2. Toss pasta, tomatoes, peas, mushrooms, onion, chicken and broth mixture until evenly coated. Cover and refrigerate at least 2 hours. Serve on lettuce.
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