Asparagus Bow Tie Pasta

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 (I drained them, the original recipe says not to)

1/2 cup chicken broth

2 oz. Cream Cheese (1/4 of 8-oz. pkg.), softened (I used light cream cheese)

1 Tbsp. chopped fresh oregano (or 1 tsp dried)

1 cup Shredded Italian Three Cheese Blend (I used 1/4 cup Parmesan cheese instead)

COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently. 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.  -Kraft What's Cooking Magazine Spring 2011