Creamy One Pot Pasta with Sun-Dried Tomatoes
Serves: 6
Delicious Creamy one pot Pasta
  • 1 Tablespoon Olive Oil
  • 3 Large Garlic Cloves, minced
  • 3.5 ounce Great Lakes Sun-Dried Tomatoes, sliced into strips
  • 4 cans Chicken Broth (14.5 ounces each)
  • 1 pound uncooked Penne Pasta
  • 2 cups Small Broccoli Florets
  • 2 Medium Carrots, peeled and sliced thinly
  • 8 ounces Cream Cheese, cubed
  • ¼ teaspoon Salt
  • ½ teaspoon Black Pepper
  • Grated Fresh Parmesan Cheese
  • Fresh Basil, optional
  1. Heat large stockpot (8 quart) over medium heat and add olive oil.
  2. Add garlic and sauté for 2-3 minutes or until garlic is translucent, stirring occasionally.
  3. Remove from heat; add broth.
  4. Return to burner; increase heat to high.
  5. Cover and bring to a boil.
  6. Stir in pasta; cover and simmer vigorously for 8 - 10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
  7. Add cream cheese, broccoli, carrots, sun-dried tomatoes, salt and pepper.
  8. Stir until cream cheese is melted and fully incorporated.
  9. Reduce heat to medium, cover and cook an additional 2-4 minutes or until the vegetables are tender.
  10. Serve immediately with parmesan cheese and snipped fresh basil.
  11. Recipe adapted from Pampered Chef recipe.
Recipe by Great Lakes International Trading, Inc. at