Asparagus Bow-Tie Pasta

By drinkfairy

Ingredients

• 2 cups farfalle (bow-tie pasta), uncooked
• 1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
• 1/2 cuphalved orange pepper strips
• 1/4 cupjulienne-cut oil-packed sun-dried tomatoes, undrained
• 1/2 cup chicken broth
• 1/4 cup whipping cream
• 1 Tbsp.chopped fresh oregano
• 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Details

Servings 4
Preparation time 5mins
Cooking time 5mins
Adapted from kraftbrands.com

Preparation

Step 1

Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.
Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently.
Add pasta mixture, broth, whipping cream and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.

Special Extra Add 1-1/2 cups cooked cleaned shrimp or chopped cooked chicken to skillet with the cooked pasta.Substitute Substitute 1 tsp. dried oregano leaves for the fresh oregano.Substitute Substitute 2 oz. (1/4 of 8-oz. pkg.) softened PHILADELPHIA Cream Cheese for the whipping cream.