- 3 cups whole wheat farfalle (bow-tie) pasta, uncooked
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 3 slices bacon, cooked, crumbled
- 1 (19 ounce) can Italian-style diced tomatoes, undrained
- 1/2 (250 g) package Philadelphia Brick Cream Cheese, cubed
- 1/2 cup water
- 1/4 teaspoon pepper
- 3 tablespoons Kraft 100% Parmesan Grated Cheese
- Cook pasta as directed on package.
- Meanwhile, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add next 5 ingredients; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
- Drain pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.