The great part about this recipe is there are so many varieties of frozen mixed vegetables that you can be sure to find your favorites.
- 12 oz pasta, uncooked
- 12 oz frozen mixed vegetables
- 14 oz low-sodium chicken broth
- 2 tbsp all-purpose white flour
- 1/4 cup half & half creamer
- 1/4 tsp garlic powder
- 1/4 cup grated Parmesan cheese
Cook pasta and vegetables in separate pots according to package directions, but omitting salt. Drain.
Pour low-sodium chicken broth in a medium-sized stockpot and heat on low heat.
Add flour to broth whisking vigorously to avoid clumps from forming.
Add half and half and garlic powder and stir.
Simmer on low heat for 5 to 10 minutes until mixture thickens slightly. Stir occasionally while simmering.
Add cooked vegetables and pasta. Cook until heated through.
Sprinkle with Parmesan cheese and serve.
Calories: 273kcal | Carbohydrates: 48g | Protein: 13g | Fat: 3g | Cholesterol: 6mg | Sodium: 115mg | Potassium: 251mg | Fiber: 5g | Calcium: 93mg | Phosphorus: 154mg