1 package (32 oz) reduced-sodium chicken broth
6 oz small pasta shells
1 bag (16 oz) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low-fat milk
2 tbsp all-purpose flour
1 1/2 cups shredded cheddar cheese
In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered for 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.
Combine milk and flour in a resealable container; shake well to combine. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.
Makes 6 servings
Nutrition per serving:
submitted by Kari Merks
originally posted in Parents magazine
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