Creamy Pasta Primavera

By eliorakiah

Prep Time: 15 min
Total Time: 30 min

Nutrition Information
Calories 370, Total fat 10 g, Saturated fat 4.5 g, Cholesterol 85 mg, Sodium 420 mg, Carbohydrate 34 g, Dietary fiber 3 g, Sugars 4 g, Protein 36 g

Ingredients

• 3 cups penne pasta, uncooked
• 2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
• 2 zucchini, cut into chunks
• 1-1/2 cups cut-up fresh asparagus (1-inch lengths)
• 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

Details

Servings 6
Adapted from kraftfoods.com

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.)