Chicken & Pasta Chowder

serves 6

Ingredients

  • 3
    chicken breasts, boneless and skinless cut in 1" pieces
  • 1/2
    red bell pepper, chopped
  • 1/2 c
    flour
  • 4 c
    skim milk
  • 1 pkg
    frozen broccoli, carrots, cauliflower
  • 3/4 c
    rotini pasta
  • 1/2 tsp
    salt
  • 1 tsp
    dried basil
  • 2 can(s)
    chicken broth
  • 2
    minced garlic cloves
  • 1
    chopped onion
  • 1/4 c
    parmesan, freshly grated
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How To Make

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

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