Chicken and Pasta Chowder

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

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)

Directions

  1. 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. 2 Stir in broth, basil and salt. Heat to boiling. Increase heat to medium-high. Add pasta; cook 8 minutes, stirring occasionally.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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