Bow-Tie Chicken Skillet

• 2 cups farfalle (bow-tie pasta), uncooked
• 2 cups small broccoli florets
• 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/3 cup oil-packed sun-dried tomatoes, cut into matchlike sticks, undrained
• 1/2 cup canned fat-free reduced-sodium chicken broth
• 1/4 cup whipping cream
• 1/4 cup A.1. Thick & Hearty Sauce
• 2 Tbsp. KRAFT 100% Grated Parmesan and Romano Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to boiling water for the last 2 min.
2. Meanwhile, cook chicken and tomatoes in large skillet on medium-high heat 5 to 6 min.
3. or until chicken is done, stirring frequently.
4. Drain pasta.
5. Add to chicken mixture with broth and whipping cream to skillet; mix well.
6. Cook and stir on medium-low heat 5 min.
7. or until sauce is slightly thickened.
8. Add steak sauce; cook 1 to 2 min.
9. or until heated through.
10. Sprinkle with cheese.

farfalle, broccoli florets, boneless skinless chicken breasts, tomatoes, chicken broth, whipping cream, hearty sauce, romano cheese

Taken from www.kraftrecipes.com/recipes/bow-tie-chicken-skillet-160366.aspx (may not work)