Pampered chef 1 pot pasta recipe

So, I figured I'd check out a brand new recipe in my family and switched towards the Pampered Chef for something simple but tasty. This is exactly what I attempted and everybody LOVED it! It tastes fantastic and is really easy to organize too meaning I really like it two times!!

The Pampered Chef ® Creamy One-Pot Pasta Recipe

1 jar (280 g) sun-dried tomato plants in oil
2-4 large cloves garlic clove, peeled
1.4 litres hot vegetable stock
450 g dried penne pasta
200-225 g broccoli florets
2 carrots, peeled
1 packet (200 g) full fat soft cheese
Finely grated fresh Mozzarella dairy product and shredded fresh tulsi leaves, for everyone (optional)

Drain sun-dried tomato plants using 18-cm Strainer placed over Small Batter Bowl (you'll need about 170 g drained weight of tomato plants) reserve 1 tablespoon from the oil (discard remaining oil). Thinly slice garlic clove using Garlic clove Slicer. Place garlic clove and reserved oil in Executive 7.6-Litre Stockpot prepare over medium heat 2–3 minutes or until garlic clove is golden brown, stirring from time to time. Remove from heat add stock to pan, go back to heat, cover and produce towards the boil. Stir in pasta restore towards the boil, cover and simmer 8–10 minutes or until pasta is nearly cooked but nonetheless firm, stirring from time to time using Master Scraper.

Meanwhile, cut broccoli into small florets devote Classic Batter Bowl. Cut carrots in two lengthways thinly slice widthways around the diagonal using Santoku Knife. Pat sun-dried tomato plants dry with kitchen paper slice tomato plants into thin strips. Add carrots and sun-dried tomato plants to batter bowl.
Add prepared vegetables and soft cheese to Stockpot stir over medium heat until cheese is melted and fully combined. Restore towards the boil, cover and simmer 5–6 minutes or until vegetables are simply tender. Serve immediately in Simple Additions® Dots Large Round Bowl. Sprinkle with grated Mozzarella dairy product and shredded tulsi, if preferred.
Yield: Serves 6–8

Per serving: per serving (serving 8): Energy 1810kJ/432kcal Protein 12.3g Carb 48.2g Sugars 3.7g Fat 22.5g Saturated Fats 11.6g Fibre 1.7g Salt .4g

Prepare’s Tip: To have an Italian flavour variation, stir 3–4 tablespoons tomato or tulsi pesto in to the sauce right before serving.

For any meat version, stir in 2–3 diced cooked chicken breasts or 60–85 g salami slices reduce quarters, at the outset of step three.

null The Pampered Chef used under license.