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Chicken and Pasta Chowder




Source of Recipe


Angela Lowry


Recipe Introduction


A hearty and satisfying chowder for cold winter days.


List of Ingredients




3 boneless skinless chicken breast halves, cut into bite-sized pieces
1 medium onion, chopped
2 garlic cloves, minced
2 (14 1/2-oz.) cans chicken or vegetable broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
2 1/2 oz. (3/4 cup) uncooked GFCF rotini (spiral pasta)
1 (1-lb.) pkg. Green Giant Frozen Broccoli, Carrots and Cauliflower
4 cups CF milk
1/2 cup potato flour
1/2 medium red bell pepper, chopped

Recipe



Oil Dutch oven or large saucepan. Heat over medium heat until hot.

Add chicken, onion and garlic; cook 4 to 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 4 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 to 5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally.