Creamy Mushroom Pasta

12 oz. campanelle or bow-tie pasta
2 Tbs. margarine or butter
1 lb. assorted sliced mushrooms (cremini, portabella, white, etc.)
1 cup chicken broth
1 4.4 oz. package light garlic and herb spreadable cheese
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper

In large saucepan, prepare pasta per package instructions.

In 12" non-stick skillet, melt margarine over medium-high heat. Add mushrooms, salt, and pepper. Cook 12 minutes or until lightly browned, stirring occasionally. Stir in broth and cheese. Heat through, stirring to combine.

Drain pasta. In large serving bowl, toss pasta with mushroom mixture and serve.