Creamy One-Pot Pasta

By jennifergooding

Ingredients

• 4 large garlic cloves, peeled
• 1 jar (7 oz) sun-dried tomatoes in oil, undrained
• 3 cans (14.5 oz each) 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
• 1/4 tsp salt
• 1/2 tsp coarsely ground black pepper
• grated fresh Parmesan cheese
• snipped fresh basil (optional)
• *You can also add grilled turkey or sliced grilled chicken breasts to pasta.

Details

Servings 6

Preparation

Step 1

Slice garlic. Place garlic and 1 tbsp oil from sun-dried tomatoes into pot; 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.
Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly slice crosswise. Drain tomatoes; pat dry and slice into thin strips.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt, and black pepper to pasta; 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. Add meat if using. If desired, top with Parmesan cheese and basil.