Creamy Pasta Primavera

By mamapig

Ingredients

• 3 cup penne pasta, uncooked
• 2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
• 1-1/2 lb boneless skinless chicken breasts, cut into 1" chunks
• 2 zucchini, cut into chunks
• 1-1/2 cup cut up fresh asparagus (1" lengths)-or snap peas
• 1 red pepper, chopped
• 1 cup fat-free reduced-sodium chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
• 1/4 cup KRAFT 100% Grated Parmesan Cheese

Preparation

Step 1

COOK pasta as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

DRAIN pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)