Sue in North Carolina ask for a pasta salad that had a different dressing. I got this one from Pillsbury and I made it this week and will be making it again. I did add a few of my own touches, you can add or take away and it's still good.

Creamy Basil Chicken Pasta

6 oz. (2 1/2 cups) uncooked rainbow rotini (spiral pasta)
2 cups frozen cut broccoli
1 cup nonfat sour cream
2 teaspoons all-purpose flour
1/2 cup skim milk
1 1/2 cups diced cooked chicken breast
3/4 teaspoon dried basil leaves
1 (4.5-oz.) jar sliced mushrooms, drained
4 tablespoons grated Parmesan cheese

In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding broccoli during last 5 minutes of cooking time.

Meanwhile, in medium saucepan, combine sour cream and flour; blend well. Stir in milk. Cook over medium heat, stirring constantly, until hot but not boiling. Stir in chicken, basil, mushrooms and 3 tablespoons of the cheese. Cook until thoroughly heated.

Drain rotini and broccoli; return to saucepan. Add chicken mixture; toss to coat. Place mixture in serving dish or on serving platter; sprinkle with remaining 1 tablespoon cheese.
S. Bakker in Texas

http://www.nancyskitchen