1 can chicken broth
1/2 c. mayonnaise
1/2 c. grated Parmesan cheese
1 tsp. dill weed
3 c. cooked corkscrew pasta
2 c. cubed cooked white chicken
1 c. cherry tomatoes, each cut in half
1/2 c. sliced mushrooms
1/4 c. chopped red onion

In a medium bowl, with wire whisk, combine broth, mayonnaise, cheese and dill weed. In a large shallow nonmetallic dish, combine pasta, chicken, tomatoes, mushrooms, onion and chicken broth mixture; toss to coat. Cover; refrigerate until serving time, at least 4 hours, stirring occasionally. Serve on spinach and lettuce leaves.

Makes 4 servings.