1 jar (7 ounces) sun dried tomatoes in oil, undrained
3 cans chicken broth (5 1/2 cups)
1 pound penne pasta
2 cups fresh broccoli florets
2 cups medium carrots, peeled
4 ounces low fat cream cheese
1/4 teaspoon salt
1/2 teaspoon ground pepper
Sliced grilled chicken, cooked italian sausage if desired
Parmesan cheese and fresh basil if desired
Place garlic and 1 tablespoon of oil from tomatoes into stockpot. Cook over medium heat 2-3 minutes or until garlic golden brown, stirring occassionally. Removed from heat, add broth. Return to burner, increasing heat to high. Cover and bring to a boil. Add pasta, cover and simmer for 8-10 minutes until pasta is cooked but still firm, stir occassionally.
While past cooks, cut carrots and slice thinly. Drain remainder of oil from tomatoes. Dry and slice into thin strips.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to pasta. Add cooked meat if desired as well. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium. Cover and cook 2-4 minutes more until vegetables are tender. If desired, top with parmesan and basil.
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