Creamy Bow-Tie Pasta

Fixed this recipe on Wednesday night and all the kids loved it! I always feel I have accomplished much and struck it rich when I find something everyone loves!!!! Trenton even ate some for breakfast on Thursday morning! We LOVE it!

Creamy Bow-Tie Pasta with Chicken and Broccoli
prep: 10 min. total: 25 min.
3 c. (8oz) farfalle (bow-tie pasta), uncooked
4 c. broccoli florets
3 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1 1/2 lbs)
2 cloves garlic, minced
2 c. tomato-basil spaghetti sauce
4 oz. (1/2 of an 8 oz. pkg.) Philadelphia Neufchatel Cheese, cubed
1/4 c. Kraft 100% 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 4-5 min or until chicken is cooked through (170 degrees).
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 2-3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to 6 serving bowls.
Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle with Parmesan cheese.
Makes 6 servings, about 1 1/2 cups each.