Creamy Bow-Tie Pasta with Chicken and Broccoli
3 Cups Bow-Tie Pasta, uncooked
4 Cups Broccoli Florets
3 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 Small Boneless Skinless Chicken Breast Halves
2 Cloves Garlic, minced
2 Cups Tomato-Basil Spaghetti Sauce
4 Oz. Neufchatel Cheese, cubed
1/4 Cup 100% Grated Parmesan Cheese
Cook pasta as directed on pkg., adding broccoli to the cooking water for the
last 3 minutes of pasta cooking time. Meanwhile, heat dressing in a large
skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken
over; continue cooking 4 to 5 minutes or until chicken is cooked through. 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 minutes or
until cream cheese is 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 chicken over pasta mixture in each
bowl. Sprinkle evenly with Parmesan cheese.
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Rhonda G in Missouri
