Recipe By : Fast & Healthy, Sep/Oct 1996
Serving Size : 6 Preparation Time :0:00
Categories : Soup & Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Chicken breast halves --
- boneless, skinless, cubed 1"
1 md Onion -- chopped
2 cl Garlic -- minced
29 oz Chicken or vegetable broth
- (2 cans)
1 ts Dried basil leaves
1/2 ts Salt
3/4 c Uncooked rotini
1 lb Frozen broccoli, carrots,
- cauliflower
4 c Skim milk
1/2 c All-purpose flour
1/2 md Red bell pepper -- chopped
1/4 c Fresh Parmesan cheese --
- shredded
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 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 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.
