4 large garlic cloves, minced
1 jar (7/8 oz) sun-dried tomatoes in oil, undrained
6 cups chicken broth
1 lb uncooked penne pasta
1 head broccoli, chopped
2 medium carrots, chopped
4 oz cream cheese
salt and pepper
grated fresh Parmesan cheese and snipped fresh basil (optional)
Place garlic and 1 tablespoon oil from sun-dried tomatoes into large stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Add broth and 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.
Drain sun-dried tomatoes and slice tomatoes into thin strips. 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 5-10 minutes or until vegetables are tender.
Serve immediately. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.
*microwave version available under Deep Covered Baker tab: here
Recipe from: http://www.pamperedchef.com/recipe_search/recipe.jsp?id=78235
Comments
Post a Comment