Rosemary Chicken and Penne Pasta

• 1-1/2 gal. chicken broth
• 1-1/2 gal. Chopped cooked chicken (1/2 inch pieces)
• 3 qt. bell peppers, chopped
• 3 qt. red onions, chopped
• 1/2 cup garlic powder
• 1/2 cup dried rosemary leaves
• 3-1/4 gal. Cooked penne pasta
• 1 loaf PHILADELPHIA Neufchatel Cheese

1. Combine broth, chicken, peppers, onion and seasonings in large stockpot.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; simmer 3 minutes.
4. Add pasta and cream cheese; mix lightly.
5. Cook until cream cheese is completely melted and mixture is heated through, stirring occasionally.
6. Serve immediately.

chicken broth, chicken, bell peppers, red onions, garlic powder, rosemary, pasta, cheese

Taken from www.kraftrecipes.com/recipes/-2065.aspx (may not work)