Prep
15-30 mins
Cook
15 MIN
Calories
420
Ingredients
3 cups
penne pasta, uncooked
1-1/2 lb
boneless skinless chicken breasts, cut into bite-size pieces
2
zucchini, cut into bite-size pieces
1-1/2 cups
cut-up fresh asparagus spears (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, cubed
1/4 cup
Grated Parmesan Cheese
Instructions
Step 1
Cook pasta in large saucepan as directed on package, omitting salt.
Step 2
Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly. Stir in Parmesan.
Step 3
Drain pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)