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!

  • 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)
  • 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.
  • 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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