High Protein Broccoli Cheese Pasta
This high protein broccoli cheese pasta cooks right in chicken bone broth with broccoli and garlic, then gets stirred into a creamy sauce with chive and onion cream cheese and Parmesan. One pot and about 20 minutes.
Ingredients
- 12 oz high-protein pasta
- 2.5 cups chicken bone broth divided
- 2 cups broccoli florets
- 8 oz chive & onion cream cheese softened (or plain or any other flavor of choice)
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated Parmesan cheese
Instructions
- To a skillet or large pot, add the uncooked pasta, broccoli, 2 cups of chicken bone broth, salt, pepper, and garlic. Bring to a boil and cook for about 12 minutes, or until the pasta is al dente (the type of pasta will determine the cooking time). If the liquid begins to evaporate before the pasta is cooked, add a few splashes of liquid.
- Reduce the heat and add the cream cheese, Parmesan cheese, and 1/4 cup broth to the pasta. Mix until the cream cheese is melted, adding a splash more broth if needed.
Notes
- Cook time depends on your pasta: chickpea, lentil, and protein-blend pastas all cook differently, so follow the package time and start checking a minute or two early.
- Keep extra broth handy: the remaining 1/4 cup of broth is for splashing in if the pot gets dry or the sauce gets too thick.
- Cream cheese: chive and onion adds the most flavor, but plain or any other flavor works.
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