Creamy One-Pot Pasta
2-3 cups diced, cooked turkey
4 large garlic cloves
1 (7 oz.) jar sun-dried tomatoes in oil OR roasted red peppers OR 2 cups cherry tomatoes
3 cans (14.5 oz) chicken broth (5 ¼ cups)
1 lb. uncooked penne pasta
1 head broccoli (2 cups florets)
2 medium carrots, peeled
8 oz. reduced fat cream cheese (Neufchatel)
¼ t. salt
½ t. black pepper
1 wedge fresh Parmesan Cheese
Snipped fresh basil (optional)
Press garlic using Garlic Press into 8 qt. Stockpot. Add 1 T. of oil from sun-dried tomatoes or peppers and cook over medium heat until garlic just started to turn golden brown. Remove from heat and add broth. Return to burner 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.
Meanwhile, cut broccoli into small florets and place into medium bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to bowl.
Cut cream cheese into cubes. Add vegetables, cream cheese, turkey, salt and black pepper to pot. 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. If desired, top with grated Parmesan cheese and basil.
0 comments:
Post a Comment