Chicken Bruschetta Pasta

 

1 lb. boneless skinless chicken breasts, cut into strips

1/3 cup fat-free reduced-sodium chicken broth

1/4 tsp. garlic powder

1 tub(10 oz.) PHILADELPHIA Original Cooking Creme

2 cups grape tomatoes

2 cups hot cookedfarfalle (bow-tie pasta)

12 fresh basil leaves, torn (I used 1 tsp dried basil)

1.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.

2.Add cooking creme and tomatoes; cook and stir 3 min.

3.Stir in pasta. Top with basil.