Chicken & Pasta Chowder
chicken breasts, boneless and skinless cut in 1" pieces
frozen broccoli, carrots, cauliflower
red bell pepper, chopped
parmesan, freshly grated
1Spray nonstick dutch oven or large saucepan with nonstick cooking spray.
2Heat over medium heat until hot.
3Add chicken, onion and garlic; cook 4-6 minutes or until onion is tender, stirring occasionally.
4Stir in broth, basil and salt.
6Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally.
7Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed.
9In small bowl, combine 1 cup of the milk and flour; blend well.
10Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture.
11Bring just to a boil, stirring frequently.
12Reduce heat to medium; cook 3-5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally.
13To serve, ladle chowder into 6 individual soup bowls. Sprinkle each with cheese.