*  Exported from  MasterCook  *

                         Chicken & Pasta Chowder

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.

Yield: 6 Servings

Per serving: 270 cal, 35 cal from fat, 4 g fat


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