Recipe - Chicken And Pasta Chowder

3 Boneless skinless chicken
breast halves; cut in 1"
pieces
1 md Onion; chopped
2 Cloves garlic; minced
2 cn (14 One half oz) chicken or
vegetable broth
1 teaspoon Dried basil leaves
One half teaspoon Salt
Three fourths cup Uncooked rotini
1 pack (1 lb.) frozen broccoli,
carrots,; cauliflower
4 cup Skim milk
One half cup Allpurpose flour
One half md Red bell pepper; chopped
One fourth 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 46
minutes or until onion is tender, stirring occasionally.

Stir in broth, basil and salt. Bring to a boil. Add rotini; cook over
mediumhigh 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 35 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 servings270 calories35 calories from fat4 grams fat.
Recipe By : Fast & Healthy SeptOct 96

Posted to EATL Digest 26 November 96

Date: Mon, 25 Nov 1996 12:06:24 PST

From: Laurie R Wise lrwise@JUNO.COM