Creamy Bow-Tie Pasta with Chicken and Broccoli

By Amy Hanks

3          c. (8 oz) farfalle (bow-tie pasta), uncooked

4          c. broccoli florets

3          Tbsp Kraft Roasted Red Pepper Italian with Parmesan Dressing

6          small boneless skinless chicken breast halves (1 ½ lbs)

2          cloves garlic, minced

2          c. tomato-basil spaghetti sauce

4          oz cream cheese

¼         c. grated parmesan cheese

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 4-5 min. or until chicken is cooked through (170 degrees).

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 2-3 min or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally.  Remove chicken from skillet and keep warm.  Add sauce mixture to pasta mixture; mix well.  Transfer to 6 serving bowls.

Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl.  Sprinkle evenly with parmesan cheese.

Makes 6 servings, about 1 ½ c. each.