Chicken Brushchetta Pasta

I made a dinner out of leftovers a few nights ago. I used a Chicken Bruschetta Pasta recipe from Kraft, but didn't have all the ingredients, so pretty much made up my own recipe. Peter LOVED it and ate basically the whole pan that night. I usually like to taste the leftovers the next day so I can let people know if it is leftover worthy...however, peter said the leftovers were just as good. HAHA

Here is the recipe I used: if you are interested in the REAL recipe, feel free to google KRAFT Chicken Bruschetta Pasta...but give mine a try, you may not be sad.

2 cups cooked pasta. I used bowtie, but you could use whatever you have on hand or just like
1 LB boneless skinless chicken tenders
1/3 cup chicken broth (I used homemade which has less sodium, but if you get a low sodium chicken broth I'm sure it will be just fine.)
1/4 tsp garlic powder
1 tub Philadelphia original cooking creme
1 can Mexican style stewed tomatoes
Dried basil...as much as you feel looks good in your recipe. I probably used 1-2 teaspoons

Cook chicken in large nonstick skillet on medium heat until cooked. (I cooked mine in some olive oil so the outsides would get a little crispy) Add garlic powder and broth. Cook 3 min.

Add Creme, and tomatoes and stir/cook another 3 min.

Stir in pasta and basil. Serve.

Sorry, I need to learn to use a FLASH! ;)