Home video Kate’s Kitchen with Kids: Creamy Bowtie Pasta with Chicken and Broccoli

Kate’s Kitchen with Kids: Creamy Bowtie Pasta with Chicken and Broccoli
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This recipe is super fast, easy and delicious! You can use the leftover sauce for dipping crackers or bread. This recipe makes great leftovers, too!


  • 3 cups  (8 oz.) farfalle (bow-tie pasta), uncooked
  • 4 cups  broccoli florets
  • 3 Tbsp.  KRAFT Italian Roasted Red Pepper Dressing (or any tasty vinaigrette dressing you have on hand)
  • 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.) cream cheese
  • ¼ cup  Parmesan Cheese (optional)


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 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. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well.

Sprinkle evenly with Parmesan cheese.

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