Easy Shrimp and Vegetable Chowder*
Prep Time: 15 minutes
1/2 cup ready-to-serve fat-free chicken broth
2 cups frozen broccoli, carrots and cauliflower
1/2 tsp dried basil leaves
1 (10-oz.) container refrigerated Alfredo sauce
1 (6-oz) pkg frozen cooked ready-to-eat small shrimp, thawed, rinsed
In medium saucepan, combine broth, frozen vegetables and basil. Bring to a boil. Reduce heat; cover and simmer 4-5 minutes or until vegetables are crisp-tender.
Stir in Alfredo sauce and shrimp. Cook over medium heat for about 5 minutes or until thoroughly heated, stirring frequently.
Makes 2 1.5-cup servings
Per serving: 430 calories, 25 g fat (Using light Alfredo sauce: 340 calories, 17 g fat)
Pillsbury Soups & Stews recipe booklet