Creamy Chicken Bow-Tie & Vegetables

Ingredients

• 0.5 cup philadelphia chive & onion 1/3 less fat than cream cheese ()
• 3 cups farfalle pasta uncooked (bow-tie pasta)
• 0.8 cup chicken broth fat-free reduced-sodium
• 1 lb vegetables mixed frozen thawed (carrots, broccoli, cauliflower)
• 2 cloves garlic minced
• 0.3 cup parmesan cheese grated kraft
• 1 lb chicken breasts boneless skinless cut into bite-size pieces

Equipment

• frying pan

Directions

1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet on medium-high heat.
3. Add chicken and garlic; cook 4 min. or until chicken is no longer pink, stirring occasionally. Stir in vegetables; cook 3 min. or until chicken is done and vegetables are heated through, stirring occasionally.
4. Add broth and reduced-fat cream cheese; cook 2 min. or until cream cheese is melted and sauce is well blended.
5. Drain pasta.
6. Add to sauce; stir to evenly coat.
7. Sprinkle with Parmesan.