Chicken Pasta Salad
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recipe ingredients
1 can (14 1/2 ounces) nonfat chicken broth
1/2 cup nonfat mayonnaise
1/4 cup grated parmesan cheese
1 teaspoon dried dill weed or dried basil leaves, crushed
3 cups hot cooked corkscrew macaroni (about 2 1/2 cups dry)
1 cup cherry tomatoes cut in half
1 cup frozen peas
1/2 cup sliced mushrooms
1 small red onion, chopped (about 1/4 cup)
2 cups cubed cooked chicken
lettuce leaves
recipe directions
In medium bowl, with fork or wire whisk, mix broth, mayonnaise, cheese and dill weed. In large bowl toss pasta, tomatoes, peas, mushrooms, onion, chicken and broth mixture until evenly coated. Refrigerate at least 3 hours, stirring occasionally. Serve on lettuce.
Serves: 4 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 395 | 9 | 3 | 33 | 4 | 1153 | 47 | 8 |
Loved it. Easy to make and was a great hit at the gathering to which I took it. Liked the dill flavor. P.S. The dressing is good over any vegetable.
This was excellent but it makes a huge bowl and more like a serving for 12. I took it to a potluck and it went a long way.