Chicken and Pasta Chowder

Enjoy chicken and pasta in a new way – combined together in wholesome chowder along with mixed vegetables. Ready in 35 minutes!

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  • prep time 35 min
  • total time 35 min
  • ingredients 11
  • servings 6
 

Ingredients

3
boneless skinless chicken breasts (3/4 lb), cut into bite-size pieces
1
medium onion, chopped (1/2 cup)
2
cloves garlic, minced
2
cans (14 oz each) chicken or vegetable broth
1
teaspoon dried basil leaves
3/4
cup uncooked rotini pasta (2 1/2 oz)
1
bag (1 lb) frozen broccoli, carrots and cauliflower
4
cups fat-free (skim) milk
1/2
cup all-purpose flour
1/2
medium red bell pepper, chopped (1/2 cup)
1/4
cup shredded Parmesan cheese (1 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat nonstick Dutch oven or 3-quart nonstick saucepan over medium heat. Add chicken, onion and garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
  • 2 Stir in broth, basil and salt. Heat to boiling. Increase heat to medium-high. Add pasta; cook 8 minutes, stirring occasionally.
  • 3 Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, mix 1 cup of the milk and the flour until smooth.
  • 4 Stir vegetables, milk mixture, remaining 3 cups milk and the bell pepper into pasta mixture. Heat just to boiling, stirring frequently. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until soup thickens, vegetables and pasta are tender and chicken is no longer pink in center. Sprinkle individual servings with cheese.
  • 1 Heat nonstick Dutch oven or 3-quart nonstick saucepan over medium heat. Add chicken, onion and garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
  • 2 Stir in broth, basil and salt. Heat to boiling. Increase heat to medium-high. Add pasta; cook 8 minutes, stirring occasionally.
  • 3 Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, mix 1 cup of the milk and the flour until smooth.
  • 4 Stir vegetables, milk mixture, remaining 3 cups milk and the bell pepper into pasta mixture. Heat just to boiling, stirring frequently. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until soup thickens, vegetables and pasta are tender and chicken is no longer pink in center. Sprinkle individual servings with cheese.

EXPERT TIPS

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Expert Tips

"I look for ways to add milk and veggies to our dinners, because my son does not like to drink milk and he's more likely to eat veggies if they are in soup." Kelly

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
770mg
770%;
Total Carbohydrate
34g
34%
(Dietary Fiber
4g
4%
  Sugars
10g
10%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
45%;
Calcium
30%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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