Creamy One-Pot Pasta

Name: Creamy One-Pot Pasta
Yield: 6 servings
Ingredients: 4 large garlic cloves, peeled and thinly sliced; 1 jar (7 oz/207 mL) sun-dried tomatoes in oil, undrained; 3 cans (14.5 oz/428 mL each) chicken broth (about 5 ¼ cups/1.25 L); 1 lb (450 g) uncooked penne pasta; 2 cups (500 mL) fresh broccoli florets; 2 medium carrots, peeled and cut into thin strips; 4 oz (125 mL) &frac13; less fat cream cheese (Neufchâtel), cut into cubes; ¼ tsp (1 mL) salt; ½ tsp (2 mL) black pepper; Grated fresh Parmesan cheese and snipped fresh basil (optional)

Ingredients

4 large garlic cloves, peeled and thinly sliced
1 jar (7 oz/207 mL) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz/428 mL each) chicken broth (about 5 ¼ cups/1.25 L)
1 lb (450 g) uncooked penne pasta
2 cups (500 mL) fresh broccoli florets
2 medium carrots, peeled and cut into thin strips
4 oz (125 mL) ⅓ less fat cream cheese (Neufchâtel), cut into cubes
¼ tsp (1 mL) salt
½ tsp (2 mL) black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Directions

Place the garlic and 1 tbsp (15 mL) of the oil from the sun-dried tomatoes into the 8-qt. (7.6-L) Stainless Steel Stock Pot. Cook over medium heat for 2–3 minutes or until the garlic is golden brown, stirring occasionally.
Remove the pot from the heat; add the broth. Return to the heat; increasing the heat to high. Cover and bring to a boil. Stir in the pasta; cover and simmer 8–10 minutes or until the pasta is almost cooked but still firm, stirring occasionally.
Place the broccoli in a large bowl. Drain the sun-dried tomatoes; pat them dry with a paper towel. Slice the tomatoes into thin strips. Add the carrots and tomatoes to the bowl.
Add the vegetables, cream cheese, salt, and pepper to the pot. Stir until the cream cheese is melted and fully incorporated. Reduce the heat to medium; cover and cook an additional 2-4 minutes or until the vegetables are tender. Top with Parmesan cheese and basil, if desired.