1 1/2 cups chicken broth

1 1/2 cups corkscrew macaroni

1 10 oz. pkg. frozen mixed vegetables

2 3 oz. pkgs. cream cheese with chives -- cut into cubes

1/2 cup milk

1/4 cup grated Parmesan cheese

1 teaspoon prepared mustard

1/2 teaspoon dried basil -- crushed

1 can {15 1/2 oz.} salmon -- drained, flaked,

-- skin and bones -- removed

In a large skillet, bring chicken broth to boiling. Add pasta and vegetables. Cover and simmer for 15 to 20 minutes or till pasta is just tender. Stir in cream cheese till combined. Stir in milk, Parmesan, mustard, basil, and dash pepper. Gently stir in salmon. Cook till heated through.