Categories: chicken, dinner, pasta

Ingredients

• 5 cups (300 g) farfalle (bow-tie pasta), uncooked
• 4 cups broccoli florets
• 3 Tbsp. KRAFT SIGNATURE Roasted Red Pepper with Parmesan Dressing
• 6 small boneless skinless chicken breasts (1-1/2 lb./750 g)
• 2 cloves garlic, minced
• 2 cups tomato-basil pasta sauce
• 125 g (1/2 of 250-g pkg.) PHILADELPHIA Light Brick Cream Cheese Spread, cubed
• 1/4 cup KRAFT 100% Light Grated Parmesan Cheese

Directions

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).

2. 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.

3. CUT chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

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