- 3 cups farfalle (bow-tie pasta), uncooked
- 4 cups broccoli florets
- 3 tablespoons KRAFT Roasted Red Pepper Italian with Parmesan Dressing
- 6 small boneless skinless chicken breast halves
- 2 cloves garlic, minced
- 2 cups tomato-basil spaghetti sauce
- 4 ounces PHILADELPHIA Neufchatel cheese, cubed
- 1/4 cup KRAFT 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 (170F).
- 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.