Pampered Chef
In August, hosts receive 60% off forged cutlery or the new grinders with the peppercorn medley and coarse sea and Himalayan salt. Cookware is 60 % off in September. Contact me at pikepc@yahoo.com.
Recipe of the Month
One pot Pasta (a great back to school recipe ready in 20 minutes and it only uses one pot!)
4 large garlic cloves, peeled
1 jar of sun-dried tomatoes in oil, undrained or a can of diced tomatoes drained
3 cans (14.5 oz) chicken broth
1 lb uncooked penne pasta
1 head broccoli
2 medium carrots
4 oz reduced fat cream cheese
1/4 tsp salt
1/2 tsp coarse ground black pepper
Parmesan cheese grated and fresh snipped basil optional
1. Press garlic using the garlic press. Place garlic 1 tbsp oil from the sun-dried tomatoes in bottom of large pan. Cook over medium heat 2-3 minutes or until garlic is golden brown stirring occasionally. Remove from heat and add broth. Return to burner, turn on high, cover and bring to boil. Add pasta. Cover and simmer 8-10 minutes or until pasta is almost cooked. Stirring occasionally.
2. Meanwhile, cut broccoli into small florets, place into a large bowl. Cut carrots in half lengthwise and then slice crosswise on a bias. Drain tomatoes, pat dry, and slice into thin strips. Add carrots and tomatoes to your bowl.
3. Cut cream cheese into cubes, add veggies, cream cheese, salt and pepper to stockpot. Stir until cheese is melted and fully incorporated. Reduce heat to medium, cover and cook an additional 2-4 minutes or until veggies are tender.
4. Serve immediately. Top with grated Parmesan and fresh basil if desired.
