I originally got this recipe from Kraft's Food & Family magazine...if y'all aren't signed up for this free magazine, you should be. There's lots of yummy stuff in there, and none of it is too exotic or complicated. It's the stuff you'd actually cook.
I made this recipe for my extended family, and it got rave reviews. It's now in regular rotation with my other typical meals. It's very, very yummy, and pretty good for you, too. We're not big asparagus fans, so we usually use broccoli or some other yummy veggie. Throw together a quick salad and some crusty bread, and dinner is served!!
Creamy Pasta Primavera
3 cups penne pasta, uncooked
2 Tbsp. Zesty Italian salad 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. reduced-fat cream cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
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 cream 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.)