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!