Ingredients
3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT 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.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
Description
Neufchatel Cheese Is Added To Spaghetti Sauce To Make A Creamy Sauce That's Tossed With Pasta And Broccoli, Then Served With Chicken Breasts Simmered In A Robust Dressing.
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter