| Total sodium per serving: 115mg |
Total calories per serving: 273 |
Servings: 6 |
Ingredients
- 12 ounces pasta, uncooked (2 oz per person)
- 12 ounces frozen mixed vegetables
- 14 ounces low-sodium chicken broth
- 2 tablespoons all-purpose white flour
- 1/4 cup half & half cream or heavy cream
- 1/4 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese (find lowest sodium)
Directions
Cook pasta and vegetables in separate pots according to package directions, without 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.
Makes 6 servings of 1 ¾ cup– each serving 273 calories, 115mg sodium
