Creamy Bow-Tie Pasta with Chicken and Broccoli

Creamy Bow-Tie Pasta with Chicken and Broccoli recipe

photo by:kraft

Neufchatel cheese is added to spaghetti sauce, tossed with pasta and broccoli and served with chicken breasts simmered in a robust dressing.

time

prep:

10 min

total:

25 min

servings

total:

6 servings, about 1-1/2 cups each

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What You Need

cups (8 oz.) farfalle (bow-tie pasta), uncooked

cups broccoli florets

Tbsp. KRAFT Italian Roasted Red Pepper Dressing

small boneless skinless chicken breasts (1-1/2 lb.)

cloves garlic, minced

cups tomato-basil spaghetti sauce

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/4

cup KRAFT Grated Parmesan Cheese

Make It

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 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. 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.

Kraft Kitchens Tips

Substitute

Prepare as directed, using whole wheat or multigrain pasta.

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a cook

posted:6/15/2008

Not a good flavor at all.

a cook

posted:5/16/2008

I hated the Tomato-Basil sauce it's not a very good flavor

meunruh18

posted:5/15/2008

So good and so very easy. I took the left overs to work for my lunch and my coworkers were all wanting the recipe!

DOOME

posted:5/14/2008

I have made this several times. I use deboned chicken thighs instead and chicken breast and I cut then in about 1 inch pieces. Would highly recommend this recipe

lamay78

posted:5/7/2008

I loved this recipe! I thought the bow-tie pasta worked great with this. I used traditional Prego sauce and just garlic seasoning and it turned out great. I think the cream cheese is what really makes the taste. If you want it with more of a kick, you could try adding different spices or extra dressing. I used the pre-cooked, pre-cut chicken and mixed it in the sauce while it was heating. I will definitely make this again since it's something different and fast.

jln333

posted:4/16/2008

This was OK. I think next time I will add vodka to the sauce, so it's a "pink vodka sauce". It seemed to be missing something magical though...not sure what. I'd love to see if others have suggestions of what to add to make this dish awesome.

ckh61682

posted:4/8/2008

Our family LOVES this recipe...we fight over who gets the leftovers! My two suggestions: be sure to use a smooth sauce, not a chunky one. Also, you don't HAVE to cook the chicken whole. Since you end up cutting it up anyway, it cooks faster if you cook it already cut up in pieces.

thehernandezs

posted:3/26/2008

This recipe was really good, but a little saucy for me. Next time I will add more pasta, and maybe more cheese. Broccoli and peas were really good in it too. My husband and son both enjoyed it!

bzeemommy

posted:3/26/2008

Very quick and easy, and super tasty. Kids and very picky hubby all had second servings!

daveandcat

posted:3/18/2008

We love this one! The first time I tried it I used chunky pasta sauce--BIG mistake. Make sure to use smooth pasta sauce. Also, maybe I'm doing something wrong, but the chicken always seems to take a LOT longer to cook than the recipe says, so I end up using a lot more dressing to keep the chicken from sticking & burning.