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
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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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Chicken, Pasta and Celery Soup
Full recipe available at
INGREDIENTS
1-2 tablespoons vegetable oil
1 onion, chopped
2 carrots, thinly sliced
1 celery stalk, thinly sliced
1/2 teaspoon dried thyme
2 cups (500 ml) chicken stock
3 ounces (85 grams) dried pasta
4 ounces (110 grams) chicken breast, cooked
Salt
Pepper
Parsley
PREPARATION
Heat the vegetable oil in a skillet over medium heat.
Add the carrots, celery, and cook them for 5 minutes.
Season with thyme, and pour the chicken stock. Add the pasta and bring everything to a boil.
Cover the pan with a lid and simmer for the next 10 minutes.
Thinly slice the chicken, and add it into the soup. Season with salt and pepper.
Keep it on heat for 2 more minutes.
Serve it with a touch of parsley on top!
Enjoy! ????
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Creamy Chicken Bacon Pasta
6-Step Easy CLAM CHOWDER SEAFOOD PASTA | Recipes.net
Make use of your stock canned clam chowder at home and whip out this tasty seafood pasta in under half an hour! Toss together your sauteed shrimps, fettuccine, or any pasta of choice and the creamy clam chowder sauce for a quick white sauce pasta serving!
???? Check the full recipe on how to make Clam Chowder Seafood Pasta here:
Ingredients:
18½ oz (1 can) traditional New England clam chowder
16 oz fettuccine pasta or any pasta of your choice, cooked and cooled
1¼ lb shrimps, peeled and deveined
2 cups tomatoes, chopped (no need to deseed)
1 cup milk
¾ cup parmesan cheese, shredded or powdered
⅓ cup fresh parsley, chopped
2 garlic cloves, bruised
2 tbsps olive oil
¼ tsp red pepper flakes, crushed
Salt and ground black pepper to taste
To serve:
parmesan cheese, shredded or powdered
parsley, chopped
⬇️ How to make Clam Chowder Seafood Pasta ⬇️
0:10 In a blender, puree the clam chowder, milk, cheese, and garlic until smooth and set aside. You can also use a stick blender and a large bowl for this.
0:39 Heat the oil in a skillet and add the shrimp and tomatoes. Saute for 5 minutes until the shrimp turns pink.
1:01 Stir in the red pepper flakes, soup mixture, and parsley.
1:17 Simmer briefly for 10 minutes until the sauce has reduced slightly. Adjust seasoning with salt and pepper to taste.
1:32 Add your pasta and toss to coat.
1:43 Top with roughly 1 tablespoon of parmesan if desired and garnish with ¼ teaspoon of parsley per serving.
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