*  Exported from  MasterCook  *
 
                          Chicken & Pasta Chowder
 
 Recipe By     : Fast & Healthy Sept-Oct 96
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soup & Stew
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.  Makes 6 servings--270 calories--35 calories from fat--4 grams fat.
 
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