Chicken and Pasta Chowder
Makes 6 (1 2/3-cup) servings
3 boneless skinless chicken breast halves, cut into bite-sized pieces
1 medium onion, chopped
2 garlic cloves, minced
2 (14 1/2-oz.) cans ready-to-serve chicken or vegetable broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
2 1/2 oz. (3/4 cup) uncooked rotini (spiral pasta)
1 (1-lb.) pkg. Frozen Broccoli, Carrots and Cauliflower
4 cups milk
1/2 cup 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 to 6 minutes 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 to 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.