CREAMY ONE POT PASTA (Pampered Chef)

INGREDIENTS:
4 large garlic cloves, peeled
7 oz sun dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz cream cheese
1/4 tsp salt
1/2 tsp black pepper
Grated Parmesan Cheese and fresh basil (optional)

DIRECTIONS:
1. Slice garlic into thin pieces and place in 1 Tbl oil from the sun dried tomatoes in a stockpot; cook over medium heat 2 to 3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8 to 10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
2. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain tomatoes, pat dry, and slice into thin strips.
3. Cut cream cheese into cubes. Add vegetables, cream cheese, salt, and pepper to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2 to 4 minutes or until vegetables are tender. If desired, top with parmesan cheese and basil.

For a heartier version, you can add grilled turkey, italian sausance, or sliced grilled chicken breasts!