32 oz reduced sodium chicken broth
6 oz small pasta shells
16 oz frozen broccoli, cauliflower, & carrot blend
1½ c low-fat milk
2 Tbsp flour
1½ c shredded cheddar cheese
In large saucepan, bring broth to boil over high. Add pasta. Return to boil. Reduce heat & let simmer, uncovered for 5 min. Add veggies. Cook until pasta and veggies are tender, about 5 more mins. Combine milk and flour in a resealable container and shake well. Stir into pasta mix. Cook and stir until thickened and bubbly. Gradually add the cheese stirring until it's melted.
Makes 6 servings.