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Asparagus Bow-Tie Pasta

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I loved this pasta dish. So simple, but so tasty!

Ingredients:

2 cups farfalle (bow-tie pasta), uncooked
1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup  julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
2 oz.  Cream Cheese (1/4 of 8-oz. pkg.), softened
1 Tbsp. chopped fresh oregano
1 cup   Shredded Italian Three Cheese Blend
Directions:

1. COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.

2. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently.

3. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.

Serves 4.

Adapted from here.

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