Butterfly Chicken

From Kraft

Obviously, this was not the original name of the recipe; but in truth, I can't remember what the original name was!  Probably something like "Bow-tie Pasta Chicken" or something.  After I'd cooked this dish a time or two, Jeremy asked for it again one day....it took me a moment to figure out what he meant when he wanted the "Butterfly Chicken"!  He thought it was named that because the bow-tie pasta looked like a butterfly...and the new name for the recipe was born!

3 cups bow-tie pasta, uncooked
3 T Roasted Red Pepper Italian with Parmesan Dressing (Good Stuff)
6 small, boneless, skinless chicken breast halves
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz Neufchatel cheese (I go ahead and use the whole 8 oz)
1/4 cup Parmesan cheese


Cook pasta and heat dressing in large, nonstick skillet on medium heat.
Add chicken and garlic; cook 5 minutes.
Turn chicken and cook 4-5 minutes or until done.
Drain pasta, return to pan, and set aside.
Add pasta sauce and cream cheese to chicken in skillet, cook on medium-low heat 2-3 minutes or until cheese is completely melted, mixture is well blended, and chicken is coated with sauce, stirring occasionally.
Remove chicken from skillet and keep warm.
Add sauce mixture to pasta mixture; mix well. 
Top with parmesan cheese.

Optional - add broccoli.

Instead of keeping the chicken breasts whole, removing them, and then adding them to the top of each serving, I typically go ahead and cut the breasts into bite size pieces and mix the whole dish together.