Pastina with Carrots, Corn and Chicken

I was watching Giada at home the other day on the food network and I saw this recipe.  I looked like something my kids would enjoy eating to I decided to try it.  While my husband and I were pleasantly surprised at how good this tastes two of children refused to eat it because it contained carrots.  We refuse to hide vegetables in our kids food.  We feel it is important that they know what they are eating otherwise when they encounter the same vegetable elsewhere they will refuse to eat it because they do not know that they have already been eating them at home.  As you can see the carrots were chopped really small and as a result they imparted very little taste but still lots of nutritional value.    So while this recipe failed in getting two of my kids to eat their carrots it did excel in taste.

Pastina Carrots and Corn

Original recipe by Giada De-Laurentiis

Ingredients
1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup low-sodium chicken stock
1 cup frozen corn, thawed
2 cooked chicken breasts cubed
1/2 cup (4 ounces) cream cheese, at room temperature
1/4 cup (4 ounces) grated Romano cheese
1/4 cup butter
Kosher salt
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the corn and chicken to the pan and cook for 2 minutes until they are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses and butter. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.