Creamy Chicken Bow-Tie & Vegetables

• 3 cups farfalle (bow-tie pasta), uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 cloves garlic, minced
• 1 lb. frozen mixed vegetables (carrots, broccoli, cauliflower), thawed
• 3/4 cup fat-free reduced-sodium chicken broth
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet on medium-high heat.
3. Add chicken and garlic; cook 4 min.
4. or until chicken is no longer pink, stirring occasionally.
5. Stir in vegetables; cook 3 min.
6. or until chicken is done and vegetables are heated through, stirring occasionally.
7. Add broth and reduced-fat cream cheese; cook 2 min.
8. or until cream cheese is melted and sauce is well blended.
9. Drain pasta.
10. Add to sauce; stir to evenly coat.
11. Sprinkle with Parmesan.

farfalle, boneless skinless chicken breasts, garlic, carrots, chicken broth, philadelphia, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-chicken-bow-tie-vegetables-119106.aspx (may not work)