Creamy Chicken Bow-Tie & Vegetables

By rossboys

Ingredients

• 3 cups farfalle (bow-tie pasta), uncooked
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 2 cloves garlic, minced
• 1 lb frozen mixed vegetables (carrots, broccoli, cauliflower), thawed.
• 3/4 cup fat-free reduced-sodium chicken broth
• 1/2 cup (1/2 of 8 oz tub) Philadelphia chive & onion 1/3 less fat than cream cheese
• 1/4 cup grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Cook pasta as directed on package.

Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min or until chicken is no longer pink, stirring occasionally. Stir in vegetables; cook 3 min or until chicken is done and vegetables are heated through, stirring occasionally. Add broth and reduced-fat cream cheese; cook 2 min or until cream cheese is melted and sauce is well blended.

Drain pasta. Add to sauce; stir to evenly coat. Sprinkle with Parmesan.