Decadent Pasta

If you don't get the Kraft Food and Family magazine, you should! It's free and comes quarterly with yummy, inexpensive and family friendly recipes. What I enjoy most is most recipes call for very few ingredients and most are quick and easy with time saving tips. This recipe takes regular spaghetti sauce and adds cream cheese to make a rich sauce. By cooking the chicken in an italian dressing it adds another layer of flavor. Usually, I go ahead and make the entire box of bow tie pasta to have tons of leftovers...the recipe makes a lot of sauce and is plenty.

Creamy Bow-tie Pasta with Chicken and Broccoli (Kraft Foods)

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. 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.) 1/3 Less Fat than Cream Cheese, cubed
1/4 cup 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.