Title: Chicken and Pasta Chowder
Categories: Soup &, Stew
Yield: 6 Servings

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

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