Creamy One-Pot Pasta

Pampered Chef Favorite (changed a little)!

Ingredients

4 large garlic cloves, peeled

1 jar (7 oz.) sun-dried tomatoes in oil, undrained (I like to use fresh plum/cherry tomatoes instead)

3 cans (14.5 oz each) chicken broth (5.25 cups)

1 lb uncooked penne pasta

1 head broccoli (2 cups small florets)

2 medium carrots peeled

4 oz reduced fat cream cheese

1/4 tsp salt

1/2 tsp coarsely ground black pepper

Grated Fresh Parmesan cheese and snipped fresh basil (optional)

1. Slice or press garlic (if you don’t have the tools you can smash your garlic cloves by pressing them with the flat side of your butcher’s knife. Just use the heel of your hand and press it with a rocking motion). Place garlic and 1 tbsp oil from sun-dried tomatoes into stockpot (use 1 Tbsp of another oil if using fresh tomatoes). Cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

2. Meanwhile, cut broccoli into small florets; place into bowl. cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain tomatoes; pad dry and slice into thin strips.

3. cut cream cheese into cubes. Add vegetables, cream cheese, salt and pepper to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 204 minutes or until vegetables are tender. If desired, top with Parmesan cheese and basil.

6 Servings

You can also add grilled turkey, Italian sausage or sliced grilled chicken breasts to the pasta.