Chicken& Pasta Chowder

• 3 each chicken breast halves, boneless, skinless cut into 1 inch pieces
• 1 medium onions chopped
• 2 cloves garlic minced
• 2 cans chicken broth 14 1/2 ounces each
• 1 teaspoon basil dried
• 1/2 teaspoon salt
• 3/4 cup pasta, rotini uncooked
• 1 pound broccoli, frozen carrots, cauliflower, mix
• 4 cups milk, skim
• 1/2 cup flour, all-purpose
• 1/2 medium sweet red bell peppers chopped
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated fresh

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 to 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 to 5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally.
13. To serve, ladle chowder into 6 individual soup bowls.
14. Sprinkle each with cheese.

chicken breast halves, onions, garlic, chicken broth, basil, salt, pasta, broccoli, milk, flour, sweet red bell peppers, parmesan

Taken from recipeland.com/recipe/v/chicken-amp-pasta-chowder-38058 (may not work)