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