Creamy Bow-Tie Pasta with Chicken and Broccoli - Gina O'Neil

3 cups farfalle (bow-tie pasta), uncooked

4 cups broccoli florets (Gina omits this)

3 TB 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 Cream cheese (Gina uses 8oz)

1/4 cup grated Parmesan cheese

Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turning chicken over; continue cooking 4-5 minutes or until chicken is cooked through (170 degrees).

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 2-3 minutes or until cream cheese is completely 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 cross wise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

Makes 6 servings, about 1 1/2 cups each.