LOW CARB CHICKEN PASTA SALAD

1 can (14 oz.) Swanson Chicken Broth (1 3/4 cups) (Regular or Natural Goodness)
1/2 cup reduced-calorie mayonnaise
1/4 cup grated Parmesan cheese
1 tsp. 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

Mix broth, mayonnaise, cheese and dill weed. Toss hot pasta, tomatoes, peas, mushrooms, onion, chicken, and broth mixture until evenly coated. Cover and refrigerate at least 2 hours. Serve on lettuce.

TIP: For 2 cups cubed, cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts, cubed, 5 min. or until chicken is done.