CHICKEN N' TWISTS SALAD Janice Sullivan - Voorhees
1 can 14.5-oz clear chicken broth 1/2 cup grated Parmesan cheese 1 tsp dried dill weed 3 cups hot cooked corkscrew macaroni 2 cups cubed cooked chicken 1 cup cherry tomatoes (each cut in half) 1 cup frozen peas 1/2 cup sliced fresh mushrooms 1 small red onion (chopped)
In large bowl, with fork combine first four ingredients. Add remaining ingredients; toss to coat. Cover; chill for six hours, stirring often. Garnish with fresh dill.