I tried this last week, and it is simply superb!
It's also extremely easy to make, so I'm including the recipe:
2 cups farfalle (bow tie pasta), uncooked
1 lb asparagus spears, trimmed, cut into 1" lengths
1/2 cup halved orange pepper strips
1/4 cup julienne cut oil-packed sun-dried tomatoes, undrained
1/2 cup 25% -less-sodium chicken broth
1/5 of 250 g pakg Philadelphia Brick Cream Cheese, cubed
1 tbsp chopped fresh oregeno (I used dried)
1 cup shredded Mozarella cheese
Cook pasta in large saucepan and add asparagus to boiling water for the last 2 min. Drain.
Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 - 3 minutes, stirring frequently.
Add pasta mixture, broth, cream cheese and oregano to skillet; mix well.
Cook and stir 5 minutes or until sauce is slightly thickened.
Top with shredded cheese; cook 2 - 3 minutes or until cheese begins to melt.
Please let me know if you try it!