Pampered Chef Pasta With Cream Cheese

This is a recipe that is somewhat altered, but still very delicious. Everything is made in one big pot and doesn't take long to make. This can be made as a totally vegetarian dish or with chicken.

• Ready In: 23 mins
• Serves: 5

Ingredients

• 4  tablespoons olive oil
• 1 -1 1⁄2 teaspoon  minced garlic
• 3 (14 1/2ounce) cans chicken broth or 3 (14 1/2ounce) cans vegetable broth
• 1  lb dry penne pasta
• 2 -3  heads broccoli, broken into florets
• 2  carrots, julienned
• 4  ounces cream cheese
•  salt, as needed
•  black pepper, as needed
• 1  tomatoes, deseeded and diced
• 1⁄4-1⁄2 cup  slivered fresh basil
• 1⁄4 cup  grated parmesan cheese, for garnish
• 4  seasoned and  grilled chicken breasts (optional)

Directions

1. In a large dutch oven or other large vessel with sides put the olive oil and the garlic. Heat over medium heat until the garlic has started to brown on the edges.
2. Add the broth, increase heat to high, and bring the liquid to a boil.
3. Add the pasta. Cook, reduce heat to medium high, stirring occasionally, until the pasta is half cooked.
4. Add the broccoli and carrots, reduce heat to medium. I usually cover the dutch oven with a plate at this time. Let everything cook for 2-3 minutes.
5. Add the cream cheese and stir frequently until the cream cheese has melted. Generously sprinkle the pasta with salt and black pepper.
6. Remove from heat and stir in the tomato and basil.
7. Serve garnished with the parmesan cheese and the chicken breast pieces(optional).