How To make Chicken& Pasta Chowder
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 servings270 calories:
35 calories from fat--4 grams fat.
How To make Chicken& Pasta Chowder's Videos
Slow Cooker Sunday: Jen's Chicken and Pasta Soup Recipe
In this video, I've shared my chicken and pasta soup recipe with you. I think you will enjoy this hearty soup made with simple ingredients. The chicken is so tender from slow cooking all day. It tastes even better reheated the next day. I love making enough to have leftover soup for lunches throughout the week. You can easily make this gluten free, if needed.
Jen's Slow Cooker Chicken and Pasta Soup
8 cups chicken broth
4 large frozen boneless skinless chicken breasts
1 cup chopped onion
4 medium sliced carrots
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1/4 cup fresh flat leaf parsley, coarsely chopped
4 teaspoons salt
1/2-1 teaspoon freshly ground pepper
2 cups small shell pasta
Place chicken in slow cooker. Pour all other ingredients except pasta over chicken. Cook on high for 6 ½ to 7 hours. Remove chicken and coarsely chop. Add chicken back to slow cooker. Adjust seasonings, if desired. Add 2 cups small shell pasta and continue to cook for 30-45 minutes.
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Let’s Cook With Me || Stewed Chicken and Pasta Salad || TERRI-ANN’S KITCHEN
Purchase my new eBook using this link below
Brown Stew Chicken and Pasta Salad Recipes
For Chicken
———————
2kg chicken thigh portions (or chicken pieces of choice)
2 tsp salt
1 tsp garlic powder
1 tbsp Aromat or all purpose seasoning
1 small seasoning cube (optional)
1/2 tsp thyme
1 tsp black pepper
1/2 tsp curry powder
2 spring onions
1/2 white onion
3 garlic cloves
4 pimento peppers / seasoning peppers
1 tsp olive oil
3 - 4 tbsp oil
2 - 3tbsp granulated sugar or white sugar
3-4 cups water
2-3 tbsp tomato ketchup
1-2 scotch bonnet peppers
For Pasta
——————
300g spirali (or pasta of choice) cooked in 4 cups water and tsp of salt
1 - 2 medium carrots shredded (option to also add more veg of choice or none at all)
For sauce
——————
4-6 tbsp Mayo (add more or less to preference)
1/2 tsp mustard
1-2 tbsp honey or sugar
1 tsp vinegar (for freshness)
1 tsp pasta seasoning (or add black pepper, parsely, red chilli flakes and salt to taste)
Add some of the pasta seasoning on the cooked pasta before adding dressing (optional)
Always taste and adjust seasonings to your own preference as my recipes only act as a guide. Individual tastebuds are different and substitutions can be made throughout. Terri
Check out my other videos below...
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Oven Jerk Chicken Dinner
Follow My Instagram : @terriannskitchen
Music Credits @chazz758
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