Creamy One Pot Pasta

Ingredients

• 4 large garlic cloves, peeled

• 1 (7 ounce) jar sun-dried tomatoes packed in oil, undrained

• 3 (14 1/2 ounce) cans chicken broth (5 1/4 cups)
• 1 lb uncooked penne pasta
• 1 head broccoli (2 cups small florets)
• 2 medium carrots, peeled
• 4 ounces reduced-fat cream cheese (Neufchà tel)
• 1/4 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1/4 cup grated fresh parmesan cheese
• snipped fresh basil (optional)

Directions

1. 1

   Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.

2. 2

   Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

3. 3

   Remove from heat; add broth. Return to burner; increase heat to high.

4. 4

   Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.

5. 5

   Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.

6. 6

   Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

7. 7

   Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot.

8. 8

   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.

9. 9

   Serve immediately in Simple Additions Dots Large Round Bowl.

10. 10

    If desired, top with grated fresh Parmesan cheese and snipped fresh basil.