Creamy Pasta-Chicken Alfredo

• 1 lb. multi-grain penne pasta, uncooked
• 1/2 cup finely chopped onions
• 1 clove garlic, minced
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 cup small broccoli florets
• 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
• 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1 Tbsp. chopped fresh basil

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, cook and stir onions and garlic in large nonstick skillet on medium-high heat 5 min.
3. or until onions are crisp-tender.
4. Add cream cheese and broth; cook 3 to 5 min.
5. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
6. Add broccoli, chicken and 2 Tbsp.
7. Parmesan; cook and stir 5 min.
8. or until heated through.
9. Drain pasta; return to pan.
10. Add cream cheese mixture; mix lightly.
11. Sprinkle with remaining Parmesan and basil.

multigrain penne pasta, onions, clove garlic, philadelphia cream cheese, chicken broth, broccoli florets, chicken, parmesan cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/creamy-pasta-chicken-alfredo-183829.aspx (may not work)