- 1 pound boneless skinless chicken breast 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 leaves fresh basil leaves, cut into strips
- Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add broth and garlic powder; cook 3 min.
- Add cooking creme and tomatoes; cook and stir 3 min.
- Stir in pasta and basil.