Creamy Bow-Tie Pasta with Chicken and Broccoli recipe

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Ingredients

5 cups farfalle (bow tie) pasta, uncooked
4 cups broccoli florets
3 tablespoons KRAFT Signature Roasted Red Pepper with Parmesan Dressing
6 (4 ounce) boneless skinless chicken breasts
2 cloves garlic, minced
2 cups tomato-basil pasta sauce
½ (250 g) package Philadelphia Light Brick Cream Cheese, cubed
¼ cup KRAFT 100% Grated Parmesan Cheese

Nutrition Info

392.2 calories
carbohydrate: 37.9 g
cholesterol: 85 mg
fat: 13.1 g
fiber: 3 g
protein: 32.8 g
saturatedFat: 6.4 g
servingSize: -
sodium: 532.6 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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).

  2. Drain pasta mixture in colander, return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet, cook on medium-low heat 2 to 3 min. or until cream cheese 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.

  3. Cut chicken crosswise into thick slices, fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

Chicken breasts cooked in a creamy tomato sauce with bow-tie pasta and broccoli florets make a quick and delicious one-dish dinner.

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