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Category: Chowders
Prep Time: Cook Time: Total Time:
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.
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CHICKEN AND PASTA CHOWDER
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Category: Chowders
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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