Creamy Bow-Tie Pasta with Chicken and Broccoli

submitted by Allie McGrew

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.) ,chopped
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) reduced fat Cream Cheese, cubed
1/4 cup Grated Parmesan Cheese

COOK pasta, 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 to 5 min. or until chicken is cooked through.
DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Add sauce mixture to pasta mixture; mix well.
Sprinkle evenly with Parmesan cheese.