INGREDIENTS
3 cups farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. uncooked medium shrimp, peeled, deveined
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. cream cheese, cubed
2 cups grape tomatoes
1/2 cup Parmesan cheese, shredded
8 fresh basil leaves, cut into strips
DIRECTIONS
Cook pasta as directed on package, omitting salt.
Heat 2 TBSP. dressing in large skillet on medium heat.
Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink.
Use slotted spoon to remove shrimp from skillet; cover to keep warm.
Discard any drippings in skillet.
Add remaining dressing, broth and seasonings to skillet; cook 2 minutes or until heated through, stirring frequently.
Add cream cheese; cook and stir 2 to 3 minutes or until melted.
Stir in tomatoes; cook 1 min.
Drain pasta and add to ingredients in skillet.
Stir in Parmesan and half the basil; top with shrimp and remaining basil.
Serve.
