Bow Ties Florentine

• 3 cups (8 oz.) bow tie pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1 cup DI GIORNO Shredded Asiago Cheese
• 1-1/2 cups milk
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1. Cook pasta as directed on package.
2. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 8 to 10 minutes or until cooked through.
3. Remove from heat; cover to keep warm.
4. Place cream cheese, Asiago cheese and milk in medium saucepan; cook on low heat until cream cheese is completely melted and mixture is well blended.
5. Add spinach; cook until heated through, stirring frequently.
6. Drain pasta; place in large bowl.
7. Add chicken and cream cheese mixture; toss to coat.

pasta, boneless skinless chicken breasts, philadelphia cream cheese, asiago cheese, milk

Taken from www.kraftrecipes.com/recipes/bow-ties-florentine-50227.aspx (may not work)