3 cups farfalle (bow-tie) pasta, uncooked
1/4 cup Kraft sun-dried tomato dressing, divided
1 lb. uncooked, peeled, tail off, deveined, medium size shrimp
1 cup fat-free chicken broth
1/2 tsp. minced garlic
1/2 tsp. black pepper
4 oz. neufchatel cheese (similar to cream cheese), cubed
2 cups cherry tomatoes
1/2 cup shredded parmesan cheese
8 fresh basil leaves, cut in strips
1) Cook pasta as directed on box. Meanwhile heat 2 tbsp. of dressing in lrg. skillet on med. heat. Add shrimp, cook 4-5 min. or until shrimp turn pink. Remove shrimp, cover and set aside.
2) Add remaining dressing, broth, garlic & pepper to skillet, heat through, then add cream cheese and stir 4-5 min. until cheese had fully melted. Stir in tomatoes and half the basil.
3) Drain pasta, add to skillet, stir in parmesan cheese, add shrimp and mix all together. Top your plate with the remaining basil and serve!