Creamy Bow-Tie Pasta with Chicken and Broccoli |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Chicken breasts cooked in a creamy tomato sauce with bow-tie pasta and broccoli florets make a quick and delicious one-dish dinner. 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 |
1/2 (250 g) package philadelphia light brick cream cheese, cubed |
1/4 cup kraft 100% grated parmesan cheese |
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.
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