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Categories:Viewed: 93 - Published at: 9 years ago
Ingredients
- 3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
- 4 cups broccoli florets
- 3 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
- 6 small boneless skinless chicken breasts (1-1/2 lb.)
- 2 cloves garlic, minced
- 2 cups CLASSICO Tomato and Basil Pasta Sauce
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1/4 cup KRAFT Grated Parmesan Cheese
Method
- Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min.
- of the pasta cooking time.
- Meanwhile, heat dressing in large nonstick skillet on medium heat.
- Add chicken and garlic; cook 5 min.
- Turn chicken over; continue cooking 4 to 5 min.
- or until chicken is cooked through (170 degrees F).
- Drain pasta mixture in colander; return to pan and set aside.
- Add pasta sauce and Neufchatel to chicken in skillet; cook on medium-low heat 2 to 3 min.
- or until Neufchatel is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally.
- Remove chicken from skillet; keep warm.
- Add sauce mixture to pasta mixture; mix well.
- Transfer to six serving bowls.
- Cut chicken crosswise into thick slices; fan out chicken over pasta mixture.
- Sprinkle evenly with Parmesan cheese.
