Chicken & Pasta Chowder

       Chicken & Pasta Chowder

Recipe(make 6 servings)：

Ingredients
- 3 boneless skinless chicken breast halves -- cut in 1 inches pieces
- 1 medium onion -- chopped
- 2 clove garlic -- minced
- 2 can (14 1/2 oz) chicken or vegetable broth
- 1 tsp dried basil leaves
- 1/2 tsp salt
- 3/4 cup uncooked rotini
- 1 packages (1 lb.) frozen broccoli, carrots, -- cauliflower
- 4 cup skim milk
- 1/2 cup all-purpose flour
- 1/2 medium red bell pepper -- chopped
- 1/4 cup shredded fresh Parmesan cheese

Method:
1.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.
2.Stir in broth, basil and salt. Bring to a boil. Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally.
3.Meanwhile, place frozen vegetables in colander or strainer; until thawed. Drain well. In small bowl, combine 1 cup of the milk and flour; blend well.
4.stir vegetables, milk mixture, remaining 3 cups mile 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.
5.To serve, ladle chowder into 6 individual soup bowls. Sprinkle each with cheese.

This chowder tasted so good! The flour made the soup thick and creamy, the vegetables were soft, but not mushy. The thick soup was sticky and  clung well to the chicken, vegetables and the pasta. That totally made the soup have a strong milky taste into the vegetable and the chicken. The soup was perfectly seasoned, not too salty.  The cooked garlic, chicken, and onion together made the smell so good. The onion did not taste very strong, it tasted a little sweet. I could taste the chicken broth that it helped the soup taste fresh. The chicken was very juicy too.  

The recipe is also very good, it was easy to follow. Everything was very clear, except it did not tell me what kind of broth I need, the regular one or a low sodium one. That is because usually the stores sells the regular one. If I add the salt again, the soup will be too salty.  The recipe also did not tell me when to put the red bell peppers in, so I wasn't sure when to add them to the soup.  So, I just put them in with the other vegetables at the same time.  I would use this recipe again because everybody at my house liked the soup and it is very healthy because it is low fat and has many vitamins from the vegetables.