Cooking on a Stove-Eye: Tips for 1st-Timer

[letscook04]

The Pampered Chef ®
Creamy One-Pot Pasta
Recipe


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 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.


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.


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. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.



Yield: 6 servings


Nutrients per serving: Light: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g


Cook's Tip: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil. Add 1 tbsp Moroccan Rub or Greek Rub.

For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.

If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.


© The Pampered Chef, Ltd., 2001

THANK YOU!!!!!!!!!!!! Now, I can go shopping to make it!!!!

 

[Katrob]

I used the greek rub substitute for this recipe and it was fantastic! Great show recipe!

 

[letscook04]

...highjack cont...

here is our kitty who is about a month younger than your's

How cute!!!!!!! WOW, I can't get over how much he look's like my cat!!! When I get home I will show you a pic.

 

[katiemoser]

Kitchen ShearsI could not find sundried tomatoes in oil, so I had dry ones, and the kitchen shears worked really well to cut those up. I've also used the shears on broccoli (off with their heads!)

I made this at home once and boiled the pasta too long and the broth evaporated more that it should and it was dry, so go with the recipe times.

(I also used the garlic press instead of the cutlery for the garlic and didn't notice a change in the flavor,but sold a garlic press!)

Katie

 

[letscook04]

Just go to the pampered chef website and click on consultant's corner and sign in you can do it from anywhere. Oh and Colleen I love your kitty's pic

...highjack cont...

purrbal here is my cat!!!

 

[chefann]

I have to bring this dish to our cluster meeting on Monday. Any recommendations on how to keep it warm and edible?

Heat up a piece of stoneware in a 200˚ oven for a few minutes, and pour it into that. Then pop it into the insulated tote.

I made the Moroccan variation for dinner with added mushrooms and chicken. mmm...

 

[kcjodih]

I haven't made this yet, but would love to try this weekend. If adding chicken and mushrooms, how much of each do you think and will it take away from the creaminess making it necessary to add more cream cheese?

 

[chefann]

I didn't add any more cream cheese. Just popped in an 8-oz package of sliced fresh mushrooms and 2 grilled chicken breasts when I added the other veg.

 

[kam]

Has anyone made this with whole wheat pasta yet??

The boxes I have seen of Penne are actually less than a pound - and I am thinking of reducing the liquid according - but I am not sure since I think(?) whole wheat pasta might cook differently - longer...?

 

[kcjodih]

I didn't add any more cream cheese. Just popped in an 8-oz package of sliced fresh mushrooms and 2 grilled chicken breasts when I added the other veg.

So just 4 oz of cream cheese plus the required veggies plus your above chicken and mushrooms, is that right? And it was still nice and creamy?

 

[purrbal]

Whole Wheat Pasta

Has anyone made this with whole wheat pasta yet??

The boxes I have seen of Penne are actually less than a pound - and I am thinking of reducing the liquid according - but I am not sure since I think(?) whole wheat pasta might cook differently - longer...?

Yes 'em, I am doing WW and I am trying to really up my fiber so I bought ww penne, it was good!

 

[purrbal]

SO CUTE! {sorry to cont hi-jack}

...highjack cont...

purrbal here is my cat!!!

very cute! It's like we have two cats from the same litter but on opposite coasts. hehehe Thanks for sharing

 

[chefann]

So just 4 oz of cream cheese plus the required veggies plus your above chicken and mushrooms, is that right? And it was still nice and creamy?

That's right. I do let the cream cheese melt most of the way before I add the veggies. Otherwise, it clumps up in the broccoli.

 

[letscook04]

Has anyone made this with whole wheat pasta yet??

The boxes I have seen of Penne are actually less than a pound - and I am thinking of reducing the liquid according - but I am not sure since I think(?) whole wheat pasta might cook differently - longer...?

I just made it last night with whole wheat penne pasta, chicken and it came out REALLY good!! I used the greek rub substitute. YUMM!!! :thumbup:

 

[wadesgirl]

I used the Julienne peeler on the carrots because I couldn't exactly figure out from the directions how to cut them! The UM is a great suggestion for shows.

 

[purrbal]

Julienne Peeler

I used the Julienne peeler on the carrots because I couldn't exactly figure out from the directions how to cut them! The UM is a great suggestion for shows.

I did the same thing when trying mine at home, I need more practice with that tool.

 

[letscook04]

I used the Julienne peeler on the carrots because I couldn't exactly figure out from the directions how to cut them! The UM is a great suggestion for shows.

I just slice them as circles. I think if you were doing it as a demo maybe use the Crinkle Cutter.

 

[wadesgirl]

I just slice them as circles. I think if you were doing it as a demo maybe use the Crinkle Cutter.

We don't use the crinkle cutter in my house... too dangerous for me, I'm a klutz!

 

[silly@hrt]

Not sure if this applies here... but my host still had her cream cheese frozen so I set it in the saute pan while having the guests help chop up the rest of the ingredients - and it worked just like the ice cube demo!

The cream cheese defrosted in so little time and I then passed around the saute pan so they could feel how cold it was ... loved all the "oohs and ahhs" and even had 2 parties book just to get the cookware half price!

One girl told me, "I can read all the great things about the cookware, but it means nothing until I can SEE the difference first-hand" ~ and there was "no-way her skillet could do that!"

So I'm learning that some people don't want to know WHY our cookware is SO GREAT, they just want to see the magic of it!

 

[kam]

I just made it last night with whole wheat penne pasta, chicken and it came out REALLY good!! I used the greek rub substitute. YUMM!!! :thumbup:

Yes 'em, I am doing WW and I am trying to really up my fiber so I bought ww penne, it was good!

Did you use just one box of whole wheat penne (less than the 16 oz called for) or did you use one box plus extra from another box to make 16 oz. The whole wheat boxes of penne that my store carries is about 12-13 oz I think.

If you used the smaller box, did all the liquid get absorbed??

 

[letscook04]

Did you use just one box of whole wheat penne (less than the 16 oz called for) or did you use one box plus extra from another box to make 16 oz. The whole wheat boxes of penne that my store carries is about 12-13 oz I think.

If you used the smaller box, did all the liquid get absorbed??

I used 1 (16oz) box of pasta, but I did add just a little more cream cheese (6oz).

 

[schel]

I double the cream cheese and used the Moroccan Rub variation.
Excellent.

Anyone like cajon pasta? Wonder how the new chipoltle would be with this??
Schel

 

[jbdowd0798]

Wish me luck- hubby and I are making it for dinner tonight to try it and then making it for a show tomorrow.

 

[PamperedDor]

Good luck Becky - Its awesome -and even delish the next day!!

 

[jbdowd0798]

Thanks. Dinner was ok, but we aren't big cream cheese fans (*sighing* but cheesecake is a favorite so don't ask! ha ha) so it was alright. Not something I'd make again but the comments on here were GREAT!!!! We really used them here at home so we can incorporate them tomorrow.
DH is coming with me since its a couples show and he knows the tools as well as I do. I wish we could sign on our spouses! HA HA JK!

I'll keep yall posted!

 

[SusanBP0129]

Anyone like cajon pasta? Wonder how the new chipoltle would be with this??
Schel

Interesting! I may have to try that.

 

[Melissa06]

I made this recipe and it turned out great!!! Everyone loved it. The only change I made was I used a jar of tomato pesto instead of the sun dried tomatoes and it was super simple.

 

[heat123]

I sooo need to try this recipe at my next family dinner!

 

[jbdowd0798]

Garlic OOPsOkay so here is my update from tonight's show. It took no time at all to make-DH came and he started the garlic and broth before people arrived. So start to eating was 30minutes. I have never really done something so simple but showing so many cool tools (the UM...thank you all for the GREAT idea- the host bought one with her half price) and Everyone LOVED IT!:love:
The show is closing at $300 but thats ok. It got my name out so I"m happy. Smallest show I've done- the two co-hosts, their other halves, and one guest!! BUT they brought me $186 in outside orders so that helped!!

Okay- so here is a tip for all. KNow what a CLOVE of garlic is VS a BULB/HEAD of garlic. :blushing: DH and I did 3 BULBS last night at dinner not the 3-4 CLOVES it called for!

 

[jzramom]

Okay Becky should I not point out that you are near the garlic capitol Gilroy??? I have always wanted to be there during their annual garlic festival. I have driven through and at the right time you can actually smell garlic in the air.

Also, has anyone tried placing the four garlic cloves on the prongs of the UM? Seems like that was a tip in a former catalog. Does anyone remember? Would that be a v-shape or the thinner setting of the other adjustable blade????