Creamy One-Pot Pasta
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into
(8-qt.) 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 vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using
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. Drain sun-dried tomatoes; pat dry with a paper towel. Slice
tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. 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 in Simple Additions® Dots Large Round Bowl. If desired, top with
grated fresh Parmesan cheese and snipped fresh basil.