Chicken and Peppers Pasta

Ingredients:
8 oz. pasta, uncooked
4 cups broccoli florets
2-3 cups red, yellow and orange bell peppers, sliced
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1 1/2 lbs. boneless skinless chicken breasts cubed
2 cloves garlic, minced
2 Tbsp. Basil
1 can spaghetti sauce
15 oz. can diced tomatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Directions:
Marinade cubed chicken in dressing, garlic and basil for 30 minutes. Cook and peppers over medium heat until chicken is cooked through (170ºF).

Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.

Drain pasta mixture in colander; return to pan and set aside.

Heat spaghetti sauce, tomatoes and cream cheese cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended. Pour sauce over pasta, broccoli, chicken and peppers until coated , mix well.

Sprinkle evenly with Parmesan cheese.