Monday, May 2, 2011
CREAMY ONE POT PASTA - DEEP COVERED BAKER VERSION
NOTE: Each microwave cooks differently and may require longer cooking times to cook the pasta through. I adapted this recipe from the Chicken Penne Al Fresco recipe and both came out great with the cooking times listed. Some have had issues getting the pasta cooked through on this recipe, if you experience this issue I would recommend you cook a little longer and stop the microwave twice to stir to ensure the liquid is disbursed evenly, if it still doesn't work there is a great stockpot version of this recipe on the blog as well.
4 large garlic cloves, minced
1 jar (7 oz) sun-dried tomatoes in oil, undrained
4 cups chicken broth
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets), chopped
2 medium carrots, chopped
4 oz regular or reduced-fat cream cheese (Neufchâtel)
salt & pepper to taste
Place garlic and 1 tbsp oil from sun-dried tomatoes into DCB. Place DCB in microwave and cook garlic for 1 minute.
Chop tomatoes, broccoli and carrots and add to DCB along with pasta and broth.
Return to microwave and cook for 10 minutes. After 10 minutes, stir and return to microwave for an additional 8 minutes.
Cut cream cheese into 6 cubes. Add cream cheese to DCB and cover, let sit for 5 minutes. Add salt and black pepper to DCB. Stir until cream cheese is melted and fully incorporated.
Recipe from: http://www.pamperedchef.com/recipe_search/recipe.jsp?id=78235