Creamy Chicken and Vegetable Pasta Primavera
A delightful dish featuring penne pasta mixed with tender boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a luscious cream sauce.
Ingredients
| 3 | cups penne pasta, uncooked |
|---|---|
| 2 | tablespoons KRAFT Light Zesty Italian Dressing |
| 1 1⁄2 | pounds 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 | ounces PHILADELPHIA ⅓ Less Fat Cream Cheese, cubed |
| 1⁄4 | cup KRAFT Grated Parmesan Cheese |
Instructions
| 1. | Prepare the penne pasta according to the instructions on the package. |
|---|---|
| 2. | In a large skillet over medium heat, heat the KRAFT Light Zesty Italian Dressing. Add the chicken and vegetables. Cook for 10 to 12 minutes or until the chicken is cooked through, stirring frequently. Then, add the chicken broth and cubed PHILADELPHIA ⅓ Less Fat Cream Cheese. Cook for an additional minute or until the cheese is melted, stirring constantly. Finally, mix in the KRAFT Grated Parmesan Cheese. |
| 3. | Once the pasta is cooked, drain it and return it to the pot. Add the cooked chicken and vegetable mixture to the pasta, tossing lightly. Cook for 1 minute or until heated through. The sauce will thicken as it stands. |
Published on Jul 19, 2024 by Luminița