• 1   pound 
    boneless skinless chicken breasts, cut into strips
  • 1/3  cup 
    fat-free reduced-sodium chicken broth
  • 1/4  teaspoon 
    garlic powder
  • 1  10  ounce tub 
    PHILADELPHIA Original Cooking Creme
  • 2   cups 
    grape tomatoes
  • 2   cups 
    hot cooked farfalle (bow-tie pasta)
  • 12   
    fresh basil leaves, torn
COOK chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 min.
ADD cooking creme and tomatoes; cook and stir 3 min.
STIR in pasta. Top with basil.

Substitute 1 lb. uncooked peeled deveined medium shrimp for the chicken. Prepare as directed, reducing cooking time to 2 to 3 min. or until pink.

Omit broth. Substitute 1 large tomato, chopped, for the grape tomatoes.
Serving Suggestion:

Serve with a crisp tossed green salad.
Nutrition information
Per Serving: cal. (kcal) 370, Fat, total (g) 13, chol. (mg) 100, sat. fat (g) 7, carb. (g) 29, fiber (g) 3, sugar (g) 6, pro. (g) 33, vit. A (IU) 1458, vit. C (mg) 6, sodium (mg) 620, Percent Daily Values are based on a 2,000 calorie diet
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