Creamy Bow-Tie Pasta with Chicken and Broccoli

• 3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
• 4 cups broccoli florets
• 3 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 2 cloves garlic, minced
• 2 cups CLASSICO Tomato and Basil Pasta Sauce
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min.
2. of the pasta cooking time.
3. Meanwhile, heat dressing in large nonstick skillet on medium heat.
4. Add chicken and garlic; cook 5 min.
5. Turn chicken over; continue cooking 4 to 5 min.
6. or until chicken is cooked through (170 degrees F).
7. Drain pasta mixture in colander; return to pan and set aside.
8. Add pasta sauce and Neufchatel to chicken in skillet; cook on medium-low heat 2 to 3 min.
9. or until Neufchatel is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally.
10. Remove chicken from skillet; keep warm.
11. Add sauce mixture to pasta mixture; mix well.
12. Transfer to six serving bowls.
13. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture.
14. Sprinkle evenly with Parmesan cheese.

pasta, broccoli florets, red pepper, chicken breasts, garlic, tomato, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-bow-tie-pasta-chicken-broccoli-105000.aspx (may not work)