Creamy one-pot pasta

I have to give the credit for this recipe to The Pampered Chef.

4 lg garlic cloves peeled and minced

1 jar (7 oz) sun-dried tomatoes in oil (undrained) I would say this is optional, because I have never used them since none of us like them.

3 cans chicken broth (5 1/4 c)

1 lb penne pasta

1 head broccoli I use a little more than this because I don't do the tomatoes and we like broccoli

2 medium carrots, peeled

4 oz reduced fat cream cheese

1/4 tsp salt

1/2 tsp black pepper

grated fresh parmesan cheese and snipped fresh basil

I add in chopped cooked boneless, skinless chicken breast so that it's a complete meal (since we aren't vegetarian). I usually cook it in some olive oil and add some Italian seasoning. Then I just add it at the end. But you could also use smoked sausage.

1. Heat garlic on med heat with 1 Tbsp of the oil 2-3 mins. Add broth and heat to boiling. Add pasta and cook 8-10 mins.

2. Meanwhile, slice carrots on a bias and diagonally. Chop broccoli, slice tomatoes and cut cream cheese into cubes.

3. Add vegetables, cream cheese, salt and pepper (and meat if you are adding it) to stockpot with pasta. 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. Mine generally needs to rest a couple minutes for the sauce to thicken a little. Top with parmesan and basil if desired. I actually stir it in so the cheese melts.

6 servings (the nutritional value does not include the addition of a meat)

410 calories

11g fat (4g sat fat)

65 g carbs

15g protien

1000 mg sodium

5g fiber