Bruschetta Chicken Pasta

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2 tablespoons olive oil

1 ½ lbs boneless, skinless chicken breasts, cut into strips

⅓ cup chicken broth

¼ teaspoon garlic powder

10 oz Philadelphia cooking cream

2 cups cooked bowtie pasta

12 basil leaves, cut into thin strips

Chopped tomatoes, for garnish

Grated parmesan cheese, for garnish

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Cook chicken in olive oil in a large skillet until done.

Stir in broth and garlic powder.

Cook for 3 minutes.

Stir in cooking cream and basil.

Cook for 3 minutes.

Stir in pasta.

Serve with chopped tomatoes and parmesan cheese on top.

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