1 pkg. (32 oz) 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
1. In a large saucepan, boil chicken broth, then cook pasta in broth for 5 minutes. Add vegetables, and cook until vegetables are tender, about 5 minutes more.
2. Combine mild 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 the cheese melts.
Pairs Well With
I found this in Parents magazine, Oct 07 issue. Big hit with the kids!