Boneless skinless chicken breast halves; cut in 1" pieces
1
md
Onion; chopped
2
Cloves garlic; minced
2
cn
(14 1/2 oz) chicken or vegetable broth
1
ts
Dried basil leaves
1/2
ts
Salt
3/4
c
Uncooked rotini
1
pk
(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
Shredded fresh Parmesan cheese
INSTRUCTIONS
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.
Recipe By : Fast & Healthy Sept-Oct 96
Posted to EAT-L Digest 26 November 96
Date: Mon, 25 Nov 1996 12:06:24 PST
From: Laurie R Wise <lrwise@JUNO.COM>
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!