Creamy Herbed Chicken Pasta

1 Package (16-ounces) bow-tie pasta
2 Tablespoons oil
8 (2 Pounds) boneless skinless chicken breasts, cut into slices
1 Large red onion, cut into slices
1 Package (16 ounce) frozen green peas, thawed, drained
2 Yellow or red pepper, cut into strips
1 Cup chicken broth
1 (16-ounce) soft light cream cheese with garlic and herbs
1/2 Teaspoon salt
1/4 Teaspoon pepper
Cook pasta in lightly salted boiling water according to package directions; drain. Meanwhile, heat oil in large skillet over medium to high heat. Add chicken and onion; stir fry 3 minutes or until chicken is no longer pink in center. Add peas and yellow pepper; stir fry 4 minutes. Reduce heat to medium. Stir in broth and cream cheese. Cook, stirring constantly, until cream cheese is melted. Combine pasta and chicken mixture in serving bowl; mix lightly. Season with salt and black pepper.
Serves 8.