“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Mix broth, mayonnaise, cheese and dill weed.
- Toss pasta, tomatoes, peas, mushrooms, onion, chicken and broth mixture until evenly coated. Cover and refrigerate at least 2 hours. Serve on lettuce.
Nutrition
Amount Per Serving (4 total)
- Calories
- 386 cal
- 19%
- Fat
- 11.6 g
- 18%
- Carbs
- 42.1 g
- 14%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"This was really bland, lacked zip. I am not a spicy food lover, but even for me this was missing something. I used the dill instead of basil. Maybe alot of basil would have made a difference. I follow..." See moreed the recipe as written and did not need near this much dressing. If I had used it all, we would have been having pasta soup. Dressing was pretty bland also. Only let it refrigerate about 2 hours, but saved some for the next day, hoping it might be better after more chilling....it was not. Sorry, but I don't think this is a repeater."
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