Creamy Chicken-Bruschetta Pasta

• 3 cups farfalle (bow-tie pasta), uncooked
• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 clove garlic, minced
• 2 cups halved grape tomatoes
• 1/2 cup Philadelphia Cream Cheese Product
• 1/2 cup milk
• 1/4 tsp. black pepper
• 1/4 cup chopped fresh basil

1. Cook pasta as directed on package, omitting salt.
2. Drain pasta, reserving 1/3 cup cooking water.
3. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
4. Add chicken; cook and stir 5 to 7 min.
5. or until done, adding garlic for the last minute.
6. Add tomatoes, cream cheese product, milk and pepper; cook and stir 2 to 3 min.
7. or until cream cheese is melted and sauce is heated through.
8. Gradually add just enough reserved water to sauce until desired consistency is reached.
9. Add pasta and basil; mix lightly.

farfalle, oil, chicken breasts, clove garlic, halved grape tomatoes, philadelphia cream cheese, milk, black pepper, fresh basil

Taken from www.kraftrecipes.com/recipes/creamy-chicken-bruschetta-pasta-131063.aspx (may not work)