Chicken and Pasta Chowder

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Chicken and Pasta Chowder Ingredients

3 Boneless skinless chicken	3/4 c Uncooked rotini
1 md Onion; chopped	1 pk (1 lb.) frozen broccoli,
2 Cloves garlic; minced	4 c Skim milk
2 cn (14 1/2 oz) chicken or	1/2 c All-purpose flour
1 ts Dried basil leaves	1/2 md Red bell pepper; chopped
1/2 ts Salt	1/4 c Shredded fresh Parmesan

Instructions for Chicken and Pasta Chowder

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

Main Ingredient: ChickenCuisine: Uncategorized

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