Chicken And Broccoli Cavatappi

In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package. Drain and rinse well. Return to Dutch oven and cover to keep warm.

Meanwhile, in a 12-inch skillet, heat oil over medium-high heat until hot. Add chicken, cook and stir for 2 to 4 minutes or until chicken is beginning to brown.

Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook for 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.

Add frozen broccoli with sauce and cook about 4 minutes, stirring occasionally until sauce chips have melted. Stir in cream cheese spread. Add milk and cook about 2 minutes, stirring constantly, until well blended and thoroughly heated.

Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.

High Altitude (3500-6500 ft): If after stirring in cream cheese spread, mixture is too thick, increase milk up to 1/2 cup. Cook for 4 to 5 minutes, stirring constantly.