Gluten Free Quick Creamy Vegetable Pasta

Ingredients:

4 large garlic cloves, peeled
1 jar (7oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta (I used Bionaturae Brand)
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchatel) (You could use tofutti cream cheese for Dairy Free)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese
Snipped fresh basil

Directions:

Thinly slice garlic.
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.

Meanwhile, cut broccoli into small florets; place into batter bowl. Cut carrots in half lengthwise; thickly slice crosswise on a bias. 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. If desired, top with freshly grated Parmesan cheese and snipped fresh basil.

ENJOY!!!

(modified from Season's Best cook book, Pampered Chef)

Roasted Chicken and Potatoes

Ingredients:

One whole chicken (w/out giblets if possible)
Butter
Whole Lemon (Cut in half)
Fresh Garlic
Salt
Pepper
Rosemary
Thyme
Oregano
Parsley
Basil
Fresh Potatoes (white or sweet, peeled)


Directions:

Preheat your oven to 350 degrees F.

Remove your chicken from it's packaging and remove bag from inside the chicken.
(I throw away the neck, etc. but you are welcome to cook them if you like)

Rinse chicken under cold water and place in roasting pan.

Spread a thin layer of butter over the entire chicken.

Here's the fun part--seasoning the chicken!

Sprinkle salt and pepper over the entire chicken (top and bottom). Sprinkle each of your spices (one by one) over the entire chicken. Sprinkle freshly cut garlic over the entire chicken.

Take one half of your lemon and squeeze the juice over the top portion of the chicken. Squeeze a portion of the remaining half of the lemon inside the opening of the chicken and place inside. This will allow the fresh lemon juice flavor to soak in while roasting.

Add your potatoes and whatever other vegetables you prefer to your roasting pan to bake right along with your chicken.

Place your chicken in the center of the oven.
Roast until the chicken reaches an internal temperature of 165 degrees F.
(Read the temperature using a digital thermometer)

Roasting time is usually 20 minutes per pound of chicken.

Serve and Enjoy!