| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | Soup &, Stew | 6 | Servings |
INGREDIENTS
| 3 | 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 <[email protected]>
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