Directions

1. 1. Preheat oven broiler. Peel garlic using Garlic Peeler. Slice using Garlic Slicer. 2. Heat Rock Crock Dutch Oven over medium high heat. Add 1 Tbsp of oil from sun-dried tomatoes into Rock Crock. Add sliced garlic and cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Add broth. Add pasta. Turn off heat and remove from heat. 3. Add lid to Rock Crock and place in microwave for 14 minutes, stirring half-way through. 4. Meanwhile, cut broccoli into small florets. Slice carrots using the Spiral and Slice. Drain sun-dried tomatoes; pat dry with a paper towel. Cut into thin strips using Kitchen Shears. 5. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and pepper to Rock Crock. Stir until cream cheese is melted and fully incorporated. Cover and cook an additional 2-4 minutes or until vegetables are tender. 6. Grate Parmesan cheese with Microplane Adjustable Grater to measure about ¼ cup. Combine with Panko crumbs and sprinkle on top of pasta mixture. Place under the broiler for 30 seconds – 1 minute until topping is golden brown. 7. Serve immediately and enjoy!
2. Variation: Place 2 boneless skinless chicken breasts halves in Round Covered Baker or Deep Covered Baker and cook in microwave 8 minutes or until cooked! Mix into the above recipe before topping with the parmesan/Panko crumb mixture and broil as directed.