Shelly's Recipe

CHICKEN AND PASTA CHOWDER

Category: Chowders

3 boneless skinless chicken breast halves. cut in 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
2 (14 1/2 oz) cans chicken or vegetable broth
1 tsp dried basil leaves
1/2 tsp salt
3/4 cup uncooked rotini
1 (1 lb) pkg frozen broccoli, carrots and cauliflower
4 cups milk
1/2 cup flour
1/2 medium red bell pepper -- chopped
1/4 cup 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.