chicken & pasta chowder

How To Make chicken & pasta chowder

• 1

  Spray nonstick dutch oven or large saucepan with nonstick cooking spray.
• 2

  Heat over medium heat until hot.
• 3

  Add chicken, onion and garlic; cook 4-6 minutes or until onion is tender, stirring occasionally.
• 4

  Stir in broth, basil and salt.
• 5

  Bring to a boil.
• 6

  Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally.
• 7

  Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed.
• 8

  Drain well.
• 9

  In small bowl, combine 1 cup of the milk and flour; blend well.
• 10

  Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture.
• 11

  Bring just to a boil, stirring frequently.
• 12

  Reduce heat to medium; cook 3-5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally.
• 13

  To serve, ladle chowder into 6 individual soup bowls. Sprinkle each with cheese.
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