Chicken Penne Alfredo

By CandyH

A lightened version for an easy weeknight meal.

Ingredients

• 1 1/2 c. dry penne pasta {I use whole wheat}
• 2 c. baby carrots {from 'the package' ~ already peeled & ready}
• 3 c. fresh broccoli florets
• 1 lb. boneless chicken breasts OR about 2 1/2 c. chopped fully-cooked chicken
• 1 (8 oz.) tub light chive-flavored or garden vegetable-flavored cream cheese spread
• 1/2 c. 2% or skim milk
• 1/3 c. shredded Parmesan cheese
• 1/4 tsp. ground black pepper
• 1/4 tsp. salt
• 2 T. olive or canola oil

Details

Adapted from thekitchenismyplayground.com

Preparation

Step 1

In a large pot, cook pasta and carrots in salted water according to pasta package directions. When 6 minutes of pasta cooking time remain, add broccoli florets to the pot. Drain pasta and vegetables; return to the pot.

While the pasta and vegetables cook, cut chicken into bite-sized pieces and season with a sprinkling of salt and pepper. Heat oil in a saute pan over medium-high heat. Add chicken and saute until cooked through.
Stir cream cheese, milk, Parmesan, salt, pepper, and cooked chicken into the pasta mixture. Stir over low heat until the cream cheese is melted.

If desired, sprinkle individual servings with additional Parmesan.