3 med. carrots
1/2 c. chicken broth
3 cloves garlic, peeled
1 pkg. (8 oz.) cream cheese
2 tbsp. grated Parmesan cheese
1/2 tsp. pepper
1/2 tsp. salt
2 c. pasta twists
1 1/2 c. cubed cooked chicken
1 bunch scallions (6-8)

Bring large pot of water to a boil. Cut carrots in matchsticks (2 inches long). In medium saucepan bring chicken broth to a boil. Add carrots and garlic. Reduce heat to medium-low. Simmer 5 minutes. Reserving broth, drain carrots and garlic. Mince garlic. Add cream cheese, Parmesan, pepper, salt and chicken broth. Process 5-10 seconds until smooth. With machine running, add the milk until smooth. Cook pasta.

Meanwhile cut the chicken into 1/2 inch cubes, coarsely chop scallops. Drain pasta. While hot toss it with the cream cheese mixture, the carrots, chicken and scallions. Serve hot with garlic bread.