Spicy Chicken-Broccoli Alfredo

• 6 oz. (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1/2 cup fat-free reduced-sodium chicken broth
• 2 Tbsp. milk
• 2 tsp. garlic powder
• 1/4 tsp. crushed red pepper, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 2 cups penne pasta, uncooked
• 2 cups small broccoli florets
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Mix cream cheese spread, broth, milk, garlic powder and 1/8 tsp.
2. crushed pepper until blended.
3. Cook chicken in large skillet sprayed with cooking spray on medium heat 3 to 5 min.
4. on each side or until browned on both sides.
5. Add cream cheese mixture; cover.
6. Simmer on medium-low heat 15 min.
7. or until chicken is done (165F), stirring occasionally.
8. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 3 min.
9. Remove chicken from skillet; cover to keep warm.
10. Drain pasta mixture.
11. Add to cream cheese mixture in skillet; stir.
12. Top with chicken, Parmesan and remaining crushed pepper.

philadelphia cream cheese, chicken broth, milk, garlic powder, red pepper, chicken breasts, penne pasta, broccoli florets, parmesan cheese

Taken from www.kraftrecipes.com/recipes/spicy-chicken-broccoli-alfredo-163485.aspx (may not work)