Creamy Bow-Tie Pasta with Chicken and Broccoli

Ingredients

• 4 cups broccoli florets 
• 8 oz farfalle pasta uncooked (bow-tie pasta)
• 2 cloves garlic minced
• 4 oz philadelphia neufchatel cheese cubed ()
• 0.3 cup parmesan cheese grated kraft
• 3 Tbsp roasted pepper dressing red italian kraft
• 1.5 lb chicken breasts boneless skinless
• 2 cups classico tomato and basil pasta sauce 

Equipment

• bowl
• frying pan
• colander

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.
2. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170F).
3. Drain pasta mixture in colander; return to pan and set aside.
4. 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.
5. Remove chicken from skillet; keep warm.
6. Add sauce mixture to pasta mixture; mix well.
7. Transfer to six serving bowls.
8. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture.
9. Sprinkle evenly with Parmesan cheese.