Creamy Bow Tie Pasta with Chicken and Broccoli

By jennifergooding

Ingredients

• 3 cups (8 oz.) farfalle (bow-tie pasta), uncooked (or whole wheat pasta)
• 4 cups broccoli florets
• 3 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing
• 6 small boneless skinless chicken breast halves (1-1/2 lb.)
• 2 cloves garlic, minced
• 2 cups tomato-basil spaghetti sauce
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1/4 cup KRAFT Grated Parmesan Cheese

Details

Servings 6
Adapted from kraftrecipes.com

Preparation

Step 1

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 (170ºF).

DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and Neufchatel to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel 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. Sprinkle evenly with Parmesan cheese.