Creamy Chicken Bow-Tie & Vegetables
3 cups bow-tie pasta (farfalle), uncooked
1 lb. Boneless skinless chicken breats, cut into bite-size pieces
2 cloves garlic, minced
1 lb. Frozen mixed carrots, broccoli & cauliflower, thawed
¾ c. fat-free reduced-sodium chicken broth
½ cup chive & onion cream cheese
¼ cup grated parmesan
Cook pasta by package directions. Heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 minutes, stirring occasionally. Stir in vegetables; cook 3 additional minutes or until chicken is done and vegetables are heated through, stirring occasionally. Add broth and cream cheese; cook 2 minutes or until sauce is well blended. Drain pasta, add to sauce and stir to coat. Sprinkle with parmesan.
