Soups: Chicken Chowder 02 by Recipe Cottage

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	Chicken Chowder 02

		Chicken and Pasta Chowder Makes 6 servings 3 boneless skinless chicken breast halves, cut in 1" pieces 1 medium onion, chopped 2 cloves garlic, minced 2 cans (14 1/2 oz) chicken or vegetable broth 1 teaspoon dried basil leaves 1/2 teaspoon salt 3/4 cup uncooked rotini 1 package (1 lb.) frozen broccoli, carrots,, cauliflower 4 cups skim milk 1/2 cup all-purpose 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.