Chicken and Bow Tie Pasta

Chicken and Bow Tie Pasta
4 boneless, skinless boneless, skinless chicken breast, halves
12 oz package farfalle pasta, (bow tie)
14 oz can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 clove garlic, minced
1 salt, to taste
8 oz containers chive and onion cream cheese
1⁄4 cup parmesan cheese, freshly grated
1 black pepper, to taste
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.  Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.  In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.