Creamy One Pot Chicken Pasta

4   garlic cloves, peeled

1 can (14.5 ounce) diced tomatoes

3 cans (14.5 oz each) vegetable broth (5 1/4 cups/1.25 L)

1 lb (450 g) uncooked whole wheat penne pasta

2 cups broccoli

2 medium carrots, peeled

4 oz (125 g) reduced-fat cream cheese (Neufchâtel)

1/2 tsp (2 mL) coarsely ground black pepper

1/4 tsp (1 mL) salt

 Grated fresh Parmesan cheese and snipped fresh basil leaves (optional)

DIRECTIONS

1

Place garlic and 1 tbsp olive oil in a large stockpot and cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return Stockpot to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

2

Meanwhile, cut broccoli into small florets;  chop carrots (I use my food chopper). Dice up 3 boneless skinless chicken breasts and cook in a pan with a small amount of olive oil, until done. 

3

Cut cream cheese into cubes. Add vegetables, cream cheese, black pepper and salt to pasta; 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. Add diced chicken. If desired, top with Parmesan cheese and basil (optional)

Adapted from a Pampered Chef recipe

Yield:  servings of 6 

Quick Black Bean Soup

Ingredients

• 4 cans Black Beans
• 4 cups Low Sodium Chicken Broth
• 2 cups Water
• 3 cloves Garlic, Minced
• 1 whole Medium Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 teaspoon Kosher Salt (more To Taste)
• 1-1/2 teaspoon Chili Powder
• 1-1/2 teaspoon Cumin
•  FIXINS
•  Sour Cream (optional)
•  Avocado, diced
•  Cilantro Leaves
•  Corn Tortillas Cut Into Strips

Preparation Instructions

In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes or until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)

Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, and tortilla strips

Adapted from recipe by thepioneerwoman.com