Chicken& Pasta Chowder

Directions

Spray nonstick Dutch oven or large saucepan with nonstick cooking spray.

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 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 to 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.