Chicken and Broccoli Pasta

Chicken and Broccoli Pasta
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2 Tbsp. margarine or butter
1/2 lb boneless, skinless chicken breasts cut into thin strips (I did chunks and probably did more than a 1/2 lb, too)
2 cups broccoli florets (I used a vegetable medley -- cauliflower, carrots, broccoli)
1 small red pepper, cut into thin strips
1 cup chicken broth
1/2 tsp. garlic powder
1/4 tsp. pepper
1 pkg (3 oz.) cream cheese, softened
6 oz bow tie (farfalle) pasta (I used closer to 12oz -- about a whole box worth)
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In large skillet, melt margarine or butter over medium heat.Add chicken, stirring frequently. Cook until chicken is white.Remove chicken.Add broccoli, red pepper, chicken broth, garlic powder, and pepper. Cover and cook, stirring occasionally, until broccoli is tender.Return chicken to skillet; cook one minute longer.Stir in cream cheese until smooth.Pour over pasta; toss to coat.