{Recipe} Creamy One-Pot Pasta

This recipe comes from Pampered Chef and is a really fresh and fairly light pasta dish.

Gather your ingredients:

4 large garlic cloves, peeled

1 jar (7 oz) sun-dried tomatoes in oil, undrained

3 cans chicken broth (5 1/4 cups)

1 lb. uncooked penne pasta

1 head broccoli (2 cups small florets)

2 medium carrots, peeled

4 oz. reduced fat cream cheese (Neufchatel)

1/4 tsp. salt

1/2 tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic (or I use my garlic press). Place garlic and 1 tbsp oil from sun-dried tomatoes into stockpot. Cook garlic 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. Stir in pasta; cover and simmer vigourously 8-10 minutes or until pasta is almost cooked but still firm.

Meanwhile, cut broccoli into small florets; place into mixing bowl. Cut carrots in half lengthwise; thinly slice crosswise on bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots & tomatoes to bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt & black pepper to stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook 2-4 minutes or until vegetables are tender. Serve immediately and if desired top with Parmesan and basil.

**This last time I made this dish I added chicken to it just for a little extra somethin' somethin'.

I just bought the bag of pre-cut chicken strips that you either cook on the skillet or microwave and stirred into the mixture once they were cooked.

Hope you enjoy!