• 1-2/3 cups chicken stock
• 1/2 cup low calorie mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tsp. dill weed, or dried basil leaves, crushed
• 1 Lbs. boneless, skinless chicken breast, cut into 1-0/1 inch cubes
• 3 cup cooked corkscrew macaroni, hot
• 1 cup cherry tomatoes\raw, cut in half
• 1 cup frozen peas
• 1/2 cup mushrooms\cooked, sliced
• 1 smallred onion\cooked, chopped

Combine first 4 ingredients in a bowl. Set aside. Combine cubed chicken and water to cover in a saucepan over medium high heat. Simmer 5 minutes until cooked through. Drain thoroughly. Combine with remaining ingredients in a large serving bowl. Stir in dressing mixture to coat. Refrigerate at least 4 hours or overnight, stirring occasionally.