4 garlic cloves, peeled
4 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz cream cheese
1/4 t salt
1/2 t black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Chicken, optional
Thinly slice garlic. Place garlic and 1 T oil into pan. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Add broth. Increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-20 minutes until pasta is almost cooked but still firm, stirring occasionally. Meanwhile, cut broccoli into small florets. Cut carrots. Cut cream cheese into cubes. Add vegetables, cream cheese, 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 fresh Parmesan cheese, chicken and snipped fresh basil.
3 comments:
Do you drain prior to adding the vegetables?
You recipes are wonderful looking- can't wait to start trying them!
Good question, and the answer is no. You leave what's left in there so the vegetables can steam, and the cream cheese can make a creamy sauce with the leftover chicken broth.
I like the noodles you chose to use. Very cute, and different.
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