Creamy PHILADELPHIA® Pasta Primavera recipe

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Ingredients

3 cups penne pasta, uncooked
2 tablespoons KRAFT Light Zesty Italian Dressing
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1 ½ cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free, reduced-sodium chicken broth
4 ounces PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
¼ cup KRAFT Grated Parmesan Cheese

Nutrition Info

426.5 calories
carbohydrate: 39 g
cholesterol: 82.1 mg
fat: 16.4 g
fiber: 3.4 g
protein: 28.8 g
saturatedFat: 6.4 g
servingSize: -
sodium: 577.3 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook pasta as directed on package.

  2. 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 cream cheese, cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese, mix well.

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

Recipe Yield

6 (1 1/3-cup) servings

Recipe Note

Penne pasta is combined with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a cream sauce.

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