Chicken & Pasta Chowder
chicken breasts, boneless and skinless cut in 1" pieces
frozen broccoli, carrots, cauliflower
red bell pepper, chopped
parmesan, freshly grated
How to Make Chicken & Pasta Chowder
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.
Printable Recipe Card
About Chicken & Pasta Chowder