Creamy Chicken & Bow-Tie Pasta

• 2-1/2 cups whole wheat farfalle (bow-tie pasta), uncooked
• 2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 2 cloves garlic, minced
• 1 tsp. basil
• 1/8 tsp. crushed red pepper
• 1 cup CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce
• 1/4 cup fat-free reduced-sodium chicken broth
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat dressing in large skillet.
3. Add chicken; cook and stir 4 min.
4. or until browned.
5. Add garlic and pepper; cook 1 min.
6. Stir in pasta sauce and broth.
7. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
8. Drain pasta.
9. Spoon onto serving platter.
10. Top with chicken mixture; sprinkle with Parmesan.

whole wheat farfalle, italian vinaigrette, boneless skinless chicken breasts, garlic, basil, red pepper, tomato alfredo pasta sauce, chicken broth, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-bow-tie-pasta-186958.aspx (may not work)