Chicken Pasta Salad

SUBMITTED BY: Campbell's Kitchen 

"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."
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PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.

FOOTNOTE

  • Tip: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound boneless chicken breasts, cubed, 5 minutes or until chicken is done.

 
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Nutritional Information
Chicken Pasta Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 614

  • Total Fat: 36.7g
  • Cholesterol: 84mg
  • Sodium: 750mg
  • Total Carbs: 42.1g
  •     Dietary Fiber: 5.2g
  • Protein: 28.4g

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