Anyone have the Pampered Chef Recipe for Creamy One Pot Pasta?

Hello again. I've requested a PC recipe before and my seasons best booklets still haven't turned up since the move. Now I'm looking for the recipe for the Creamy One Pot Pasta (I think that's what it's called). Its from either the Fall/Winter 2007 or Spring/Summer 2008 Seasons Best Recipe Booklets. Thanks!Anyone have the Pampered Chef Recipe for Creamy One Pot Pasta?
The Pampered Chef Creamy One Pot Pasta





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.Anyone have the Pampered Chef Recipe for Creamy One Pot Pasta?
This is what I found for you:


';Creamy One-Pot Pasta';


Source: The Pampered Chef


Recipe By: The Pampered Chef Test Kitchens


Serving Size: 6 Preparation Time :0:00


Categories : Main Dishes





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


4 large garlic cloves -- peeled


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


3 (14.5 ounce) cans chicken broth (5-1/4 cups)


1 pound uncooked penne pasta


1 head broccoli (2 cups small florets)


2 medium carrots -- peeled


4 ounces reduced-fat cream cheese (Neufchatel)


1/4 teaspoon salt


1/2 teaspoon 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 tablespoon 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.





Source: ';The Pampered Chef';





NOTES : 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.';
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.





4 large garlic cloves, peeled





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





3 cans (14.5 oz each) chicken broth (51⁄4 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)





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.





2. 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.





3. 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.





4. 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





Cook’s Tips: 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.
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.
This is done in one pot..... maybe try it for a change.





Creamy Chicken and Noodles


Prep: 10 min., Cook: 15 min.





1 (0.6-oz.) envelope Italian dressing mix


1 (8-oz.) package wide egg noodles


2 tablespoons butter, softened


3 cups chopped cooked chicken


1 cup whipping cream


1/4 cup freshly grated Parmesan cheese


2 tablespoons chopped fresh parsley





1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.


2. Cook noodles according to package directions; drain well, and return noodles to pan.


3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately. Yield: Makes 6 servings





VARIATIONS:


1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.


2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1⁄2 cup (2 oz.) shredded Mexican four-cheese blend.


3. Italian Style: Add 1⁄4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.





--Southern Living
http://www.pamperedchef.com/our_products…





Here you can do a recipe search for all of the Pampered Chef recipes.
I will send you a Season'e Best. I have a ton. Email me at cjmcewen@yahoo.com I know how frustrating it is to not be able to put your hands on it.
****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.
Oh I love Pampered Chef. This is one of my favourite pasta dish it is so so yummy. Good luck, I hope you find your cookbook.





The Pampered Chef Creamy One Pot Pasta





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.