I'm excited to bring you the second installation of this Valentine's series! It's one of my favorite dishes, and it's quick and easy to make.
1 box of penne (I prefer whole wheat)
1 c chicken broth
4 oz cream cheese, softened
6 oz prepared basil pesto (I use the Classico brand, but here's a recipe if you prefer homemade)
1/2 c chopped sun dried tomatoes (I chop them in my Magic Bullet, and it's super quick)
salt and pepper, to taste
Note: This recipe will definitely feed more than two. I like to make a large batch so Caleb and I can have leftovers.
Bring large pot of water to boil, and add penne. Follow timing instructions provided on box. (Tip: salt makes water boil faster, and a splash of olive oil keeps the noodles from sticking.)
For sauce, divide cream cheese into small chunks, so that they'll melt more quickly. Combine chicken broth and cream cheese in medium sized pot, and cook over medium heat, stirring continuously, until an even texture is reached. Add a dash of salt and pepper, pesto, and sun dried tomatoes, and stir until even.
When pasta is done cooking, drain and return to pot. Add finished sauce to the noodles, and stir until all noodles are coated. Then it's ready to serve!
You can also top with some parmesan cheese if you'd like and garnish with fresh basil. As an appetizer, you might consider buying fresh bread and provide olive oil and balsamic vinegar for dipping. The pasta also tastes great with grilled chicken if you'd like to add some protein to the meal.