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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Fresh zucchini and asparagus get together with noodles, chicken and two kinds of cheese for a deliciously smart way to get some veggies on the table. Ingredients:
3 cups penne pasta, uncooked |
2 tablespoons kraft lite zesty italian dressing |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch 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 ounces (1/2 of 8-oz. pkg.) philadelphia neufchatel cheese, cubed |
1 cup cup kraft grated parmesan cheese |
Directions:
1. COOK pasta in large saucepan as directed on package, omitting salt.
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 melted, stirring constantly. Stir in Parmesan.
3. DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
4. KRAFT kitchens tips:HOW TO MAKE IT MEATLESSOmit chicken. Prepare as directed, cooking vegetables until crisp-tender.SPECIAL EXTRASprinkle with 2 Tbsp. chopped fresh chives or basil just before serving.SUBSTITUTEPrepare using 5 cups of whatever vegetables you have on hand.
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