| Type: | Dinner |
| Ingredients: |
3 cups farfalle (bow tie pasta) 8 ounces uncooked 4 cups broccoli florets 3 tablespoons Kraft Roasted Red Pepper Italian with parmesan dressing 6 small chicken breast halves 2 cloves minced garlic 2 cups tomato-basil spaghetti sauce 4 ounces cream cheese or neufchatel cheese 1/4 cup grated parmesan cheese |
| Procedure: |
Cook pasta as directed on package. Add broccoli during last 2 minutes. Drain and set aside. Meanwhile, heat dressing in large skillet. Add chicken and garlic, cooking until chicken is cooked through. Add spaghetti sauce and cheese to chicken mixture. Stir until completely melted. Combine chicken mixture and pasta/broccoli. Sprinkle with parm. Notes: I've used different Kraft dressings, although always this "deluxe" type. I also just chunk the chicken for easier cooking and serving. The spaghetti sauce can be any flavor. My family prefers more broccoli than called for. |
| Yields: | 6 servings |