Chicken and pasta chowder

6 Servings

Ingredients

Quantity Ingredient
3 Boneless skinless chicken breast halves; cut in 1\" pieces
1 medium Onion; chopped
2 Cloves garlic; minced
2 cans (14 1/2 oz) chicken or vegetable broth
1 teaspoon Dried basil leaves
½ teaspoon Salt
¾ cup Uncooked rotini
1 pack (1 lb.) frozen broccoli, carrots,; cauliflower
4 cups Skim milk
½ cup All-purpose flour
½ medium Red bell pepper; chopped
¼ cup Shredded fresh Parmesan cheese

Directions

Spray nonstick Dutch oven or large saucepan with nonstick cooking spray.

Heat over medium heat until hot. Add chicken, onion and garlic; cook 4-6 minutes or until onion is tender, stirring occasionally.

Stir in broth, basil and salt. Bring to a boil. Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally.

Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, combine 1 cup of the milk and flour; blend well.

Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil, stirring frequently. Reduce heat to medium; cook 3-5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally.

To serve, ladle chowder into 6 individual soup bowls. Sprinkle each with cheese. Makes 6 servings--270 calories--35 calories from fat--4 grams fat.

Recipe By : Fast & Healthy Sept-Oct 96 Posted to EAT-L Digest 26 November 96 Date: Mon, 25 Nov 1996 12:06:24 PST From: Laurie R Wise <lrwise@...>

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