chicken breasts, boneless and skinless cut in 1" pieces
red bell pepper, chopped
frozen broccoli, carrots, cauliflower
minced garlic cloves
parmesan, freshly grated
How To Make
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.
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.
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