Asparagus Bow-Tie Pasta

• 2 cups farfalle (bow-tie pasta), uncooked
• 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
• 1/2 cup halved orange pepper strips Target 1 pkg For $2.99 thru 02/06
• 1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
• 1/2 cup 25%-less-sodium chicken broth
• 50 g (1/5 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 Tbsp. chopped fresh oregano
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min.
2. Drain.
3. Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min.
4. or until crisp-tender, stirring frequently.
5. Add pasta mixture, broth, cream cheese and oregano to skillet; mix well.
6. Cook and stir 5 min.
7. or until sauce is slightly thickened.
8. Top with shredded cheese; cook 2 to 3 min.
9. or until cheese begins to melt.

farfalle, lengths, juliennecut oil, cream cheese, fresh oregano, cheese

Taken from www.kraftrecipes.com/recipes/asparagus-bow-tie-pasta-122042.aspx (may not work)