creamy bow-tie pasta with chicken and broccoli

Ingredients

• Servings: 6
• 5 cups farfalle (bow tie) pasta, uncooked
• 4 cups broccoli florets
• 3 tablespoons kraft signature roasted red pepper with parmesan dressing
• 6 (4 ounce) boneless skinless chicken breasts
• 2 cloves garlic, minced
• 2 cups tomato-basil pasta sauce
• 1/2 (250 g) package philadelphia light brick cream cheese, cubed
• 1/4 cup kraft 100% grated parmesan cheese

Recipe

Preparation Time: 10 mins Ready Time: 25 mins


• cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. meanwhile, heat dressing in large nonstick skillet on medium heat. add chicken and garlic; cook 5 min. turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees f).
• drain pasta mixture in colander; return to pan and set aside. add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. remove chicken from skillet; keep warm. add sauce mixture to pasta mixture; mix well. transfer to six serving bowls.
• cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. sprinkle evenly with parmesan cheese.