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| Chicken And Pasta Chowder Recipe |
Category: Stews
Rating:
N/A
Servings: 6
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Ingredients
3 boneless skinless chicken breast ha; lves, cut in 1 pieces
1 medium onion; chopped
2 cloves garlic; minced
2 can (14 1/2 oz) chicken or vegetable br; oth
1 teaspoon dried basil leaves
1/2 teaspoon salt
3/4 cup uncooked rotini
1 pkg (1 lb.) frozen broccoli, carrots,; cauliflower
4 cup skim milk
1/2 cup all-purpose flour
1/2 medium red bell pepper; chopped
1/4 cup shredded fresh parmesan cheese
Cooking Directions:
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
stews
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