Thursday, March 27, 2008

Creamy Bow-Tie Pasta with Chicken & Broccoli


This was a quick and yummy weeknight pasta. I used a whole package of cream cheese, because I like extra creamy sauces!
Makes:6 servings, about 1-1/2 cups each
3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
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 (170ºF).
DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and Neufchatel cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel 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.
CUT chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.
~recipe from Kraft Food & Family magazine (also on kraftfoods.com) ~

4 comments:

Itty_Bitty_Wittes said...

I made this too! It was yummy. What happened to the blog? It is so bright!

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Mandy said...

I just found your blog, what great ideas, thank you! This sounds like an easy crowd-pleaser.
-GourmetMom

Mandy said...

I just found your blog, what great ideas, thank you! This sounds like an easy crowd-pleaser.
-GourmetMom