Ingredients

• 3 cups whole wheat farfalle (bow-tie pasta), uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 3 slices Bacon, cooked, crumbled
• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
• 1/2 cup water
• 1/4 tsp. pepper
• 3 Tbsp. KRAFT Grated Parmesan Cheese

Added:

• Roasted Red Bell Peppers
• Spinach

COOK pasta as directed on package.

MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add bacon, tomatoes, cream cheese, water and pepper; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.

DRAIN pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

VARIATION:

I substituted tomatoes for roasted red bell peppers because someone doesn’t like tomatoes… not naming any names or anything… hahaha

I also added spinach to this recipe. I like my greens.

Ref: www.KraftFoods.com