Chicken& Pasta Chowder

* Exported from MasterCook *

Chicken & Pasta Chowder

Recipe By : Fast & Healthy Sept-Oct 96
Serving Size : 6 Preparation Time :0:00
Categories : Soup & Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 boneless skinless chicken breast halves -- cut in
1" pieces
1 medium onion -- chopped
2 cloves garlic -- minced
2 cans (14 1/2 oz) chicken or vegetable broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
3/4 cup uncooked rotini
1 package (1 lb.) frozen broccoli, carrots, -- cauliflower
4 cups skim milk
1/2 cup all-purpose flour
1/2 medium red bell pepper -- chopped
1/4 cup shredded fresh Parmesan cheese

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.

- - - - - - - - - - - - - - - - - -