Ingredients

• 12 ounces pasta, uncooked
• 12 ounces frozen mixed vegetables
• 14 ounces low-sodium chicken broth
• 2 tablespoons all-purpose white flour
• 1/4 cup half & half creamer
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese

Preparation

1. Cook pasta and vegetables in separate pots according to package directions, but omitting salt. Drain.
2. Pour low-sodium chicken broth in a medium-sized stockpot and heat on low heat.
3. Add flour to broth whisking vigorously to avoid clumps from forming. 
4. Add half and half and garlic powder and stir.
5. Simmer on low heat for 5 to 10 minutes until mixture thickens slightly. Stir occasionally while simmering.  
6. Add cooked vegetables and pasta. Cook until heated through.
7. Sprinkle with Parmesan cheese and serve.

Helpful hints

• Frozen vegetable mixtures vary in potassium content. Choose a mixture with lower potassium vegetables or ask your dietitian to recommend the best choices for your diet if you are limiting potassium.
• 12 ounces uncooked pasta equals approximately 6 cups cooked pasta.