BROCCOLI AND CARROTS WITH CREAMY PARMESAN SAUCE

Broccoli and Carrots with Creamy Parmesan Sauce image

Provided by By Betty Crocker Kitchens

Time 20m

Yield 4

Number Of Ingredients 7

1/2 lb broccoli, cut into flowerets and stems (2 cups)
2 cups baby-cut carrots
1 package (3 oz) cream cheese
1/4 cup grated Parmesan cheese
1/4 cup milk
1 tablespoon butter or margarine
1 tablespoon chopped fresh chives

Steps:

In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli and carrots; heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and keep warm.
Meanwhile, in 1-quart saucepan, cook cream cheese, Parmesan cheese, milk and butter over medium heat, stirring constantly, until smooth and heated through.
Sprinkle chives over sauce. Serve with vegetables.

Nutrition Facts : Calories 175, Carbohydrate 12 g, Cholesterol 35 mg, Fiber 4 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg