One-Pot Pasta
4 large garlic cloves, peeled
1 jar (7 oz) oil-packed sun dried tomatoes OR diced fresh tomatoes
3 cans (14.5 oz each) chicken broth (5 ¼ C)
1 pound uncooked penne pasta
1 head broccoli (2 C small florets)
2 medium carrots, peeled
4 oz reduced fat cream cheese
¼ tsp salt
½ coarsely ground pepper
Grated Parmesan cheese (optional)
Thinly slice garlic. Place 1 Tbsp oil from sun-dried tomatoes into 8-quart stockpot. Cook over medium heat until golden brown. Add broth; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer until pasta is almost cooked but still firm.
Meanwhile, cut broccoli into small florets. Cut carrots lengthwise and then into thin strips. Cut cream cheese into cubes.
Add vegetables, cream cheese, salt and pepper to pot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately. Top with grated cheese.
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