Creamy Shrimp Pasta

I found this recipe on the McCormick Web site...the original calls for chicken. I thought it would be great with shrimp as well, so that's what I made it with. It was good...not great...but tasty enough. It definitely needs some more flavor. Maybe next time I'll doctor it up a bit and add some minced garlic, maybe some freshmore parmesan, etc.

I also added some more veggies. I had a plethora of fresh veggies in the fridge, so I thought I'd add some color to the mix - even if you can't see it in the picture! I sauteed some mini bell peppers, a handfull of chopped mushrooms and some onion and seasoned them with some salt, pepper and a dash of white balsamic vinegar, and added to the pasta before I put the sauce on it. Oh, and I added a wedge of garlic and herb light laughing cow cheese, jus for kicks.

Creamy Chicken Penne

(Source: McCormick Web Site)

8 ounces uncooked multigrain penne pasta
1 1/2 cups fresh or frozen small broccoli florets
1 cup fat free half-and-half
4 ounces Neufchâtel cheese (1/3 less fat than cream cheese), cubed
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Rosemary Leaves, finely crushed
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 1/2 cups chopped cooked chicken breast (I used about 1/2 lb of cooked shrimp)
2 tablespoons grated Parmesan or Asiago cheese

Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.

Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.

Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.