Recipe: Chicken and Pasta Chowder

Chicken and Pasta Chowder
Source: Fast & Healthy Sept-Oct 1996
Makes 6 servings

3 boneless skinless chicken breast halves -- cut in 1-inch 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.