Good morning!  Below is the recipe of the week.  This one was fabulous.  If you are looking for "One Pot Wonders", this one is definitely for you.  The whole family is sure to enjoy it and you can add grilled turkey Italian Sausage or sliced grilled chicken breasts to the pasta to make it a heartier meal.  Also, if desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

PS:  This recipe came from our new cookbook called Season's Best Spring/Summer 2008.  This is a great book!!!  It is only $1 which makes it a fantastic buy and you can give them as gifts without breaking the bank!!  This also makes a GREAT Mother's Day Gift for those Mom's who love new recipes.  If you want to know more about this cookbook, simply reply to this message or give me a call at my office number below.  ENJOY!

Creamy One-Pot Pasta

This one-pot wonder combines slivered garlic and fresh vegetables for a light pasta dish your family will be sure to request again!

Ingredients:

4 large garlic cloves, peeled

1 jar (7 oz) sun-dried tomatoes in oil, undrained

3 cans (14.5 oz each) chicken broth (5 ¼ cups)

1 lb uncooked penne pasta

1 head broccoli (2 cups small florets)

2 medium carrots, peeled

4 oz reduced-fat cream cheese (Neufchatel)

¼ tsp salt

½ tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

1.   Thinly slice garlic using Color Coated Paring Knife.  Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt) Stockpot.  Cook garlic over medium heat 2 �?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.  Stir in pasta; cover and simmer vigorously 8 �?10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.

2.   Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl.  Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.  Drain sun-dried tomatoes; pat dry with a paper towel.  Slice tomatoes into thin strips.  Add carrots and tomatoes to batter bowl.

3.   Cut cream cheese into cubes.  Add vegetables, cream cheese, salt and black pepper to Stockpot.  Stir until cream cheese is melted and fully incorporated.  Reduce heat to medium; cover and cook an additional 2 �?5 minutes or until vegetables are tender.  Serve immediately in Simple Additions® Dots Large Round Bowl.  If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield:  6 servings

**Each Pampered Chef product used in the recipe is underlined for ease in preparing.**

How would you enjoy a FREE shopping spree by letting me come to your house to prepare this recipe for you and your friends??!!  Just reply to this message or call my office number below and we'll set a date!  J  Our past months Host love our specials and you won't want to miss the MAY Host Special…it's amazing!!!

Christina M. Wessinger

Independent Consultant & Future Director for

The Pampered Chef