4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Thinly slice garlic using 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 .
Meanwhile, cut broccoli into small florets; place Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias.
Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to bowl.
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 2-4 minutes or until vegetables are tender.
If desired, top with grated fresh Parmesan cheese and snipped fresh basil.
Source: The Pampered Chef