Title: Chicken and pasta chowder
 Categories: Soup &, Stew
      Yield: 6 Servings
 
      3    Boneless skinless chicken
           -breast halves; cut in 1"
           -pieces
      1 md Onion; chopped
      2    Cloves garlic; minced
      2 cn (14 1/2 oz) chicken or
           -vegetable broth
      1 ts Dried basil leaves
    1/2 ts Salt
    3/4 c  Uncooked rotini
      1 pk (1 lb.) frozen broccoli,
           -carrots,; cauliflower
      4 c  Skim milk
    1/2 c  All-purpose flour
    1/2 md Red bell pepper; chopped
    1/4 c  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.