Cook pasta al dente per manufacturer directions, drain, divide evenly among four deep steam table pans; about 8 pounds per pan. Hold warm.
Meanwhile, combine chicken, Ultimate White Cheese Sauce, marinara sauce and skim milk in separate hotel pan. Cover.
Heat cheese sauce mixture on full steam for 30 minutes or until mixture reaches 165°F and is heated through.
Divide heated chicken and cheese mixture evenly over warm noodles; about 8 pounds per pan. Toss gently to coat.
Cover steam table pans and return to steamer 5 to 10 minutes until pasta and chicken mixture reaches 165°F.
Top each pan of pasta mixture with 3 cups of prepared bruschetta topping. Cover.
Hold warm until serving.