Creamy Pasta Primavera

photo by:kraft

Fresh zucchini and asparagus get together with penne pasta, chicken and two kinds of cheese for a delicious way to get some veggies on the table.

time

prep:

30 min

total:

30 min

servings

total:

6 servings, 1-1/3 cups each

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What You Need

cups penne pasta, uncooked

Tbsp. KRAFT Lite Zesty Italian Dressing

1-1/2

lb. boneless skinless chicken breasts, cut into 1-inch pieces

zucchini, cut into bite-size pieces

1-1/2

cups cut-up fresh asparagus spears (1-inch lengths)

red pepper, chopped

cup fat-free reduced-sodium chicken broth

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/4

cup KRAFT Grated Parmesan Cheese

Make It

COOK pasta in large saucepan as directed on package, omitting salt.

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.

DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Kraft Kitchens Tips

How to Make it Meatless

Omit chicken. Prepare as directed, cooking vegetables until crisp-tender.

Special Extra

Sprinkle with 2 Tbsp. chopped fresh chives or basil just before serving.

Substitute

Prepare using 5 cups of whatever vegetables you have on hand.

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a cook

posted:5/3/2006

This is SSSOOOOO Good! I went strictly by the recipe, can't think of 1 thing to make it better!

jeewilli

posted:5/3/2006

this recipe is great! some recipes don't work well when cooking for two since the leftovers never taste as good as fresh, however, this makes great leftovers! everyone at work wanted to know what takeout i was eating and i said that i made it myself...they couldn't believe it. i told them how easy it was and told them to check out the recipe as well.

Terri Cameron

posted:5/1/2006

I doubled this recipe and used broccoli instead of asparagus. I did add extra seasoning to vegetables and a little olive oil when cooking. I left the chicken out. I used a stock pot to cook noodles in and then after pouring out noodles to drain I used that same pot for vegetables. Easy to make and leftovers are better the next day.

hesters3

posted:4/21/2006

very good and my friends loved it! i used bell pepper when i didn't have asparagus and that added alot of flavor and i also put in yellow squash. i used fat free Philly cream cheese. i would add some italian seasoning next time as it was just a little bland. overall, a great success and i felt healthy eat it!

crhmerrill

posted:4/11/2006

I like using cream cheese as a sauce. I didn't use Philly this time and it did make a difference. I usually don't like Philly but it makes a great sauce. I made this meatless and used frozen veggies. It needed more spices and was bland. I added Italian spices and that helped a little! I realized I strayed from the reciepe but I hope my comments help you from making the same mistakes. Otherwise good quick and easy meal.

a cook

posted:4/11/2006

This recipe is a keeper! My husband, who is particular about food (in a good way) gave this meal a rave review. I have made it twice so far, and he keeps requesting it. The leftovers are good too--almost better. Quick, easy, healthy, ecomomical, and delicious. One of our new favorites!!

a cook

posted:4/11/2006

Nice and easy! Made plenty of food for 4 people, so we had some great left-overs the next day. Nice that is was low-calorie, too!!

a cook

posted:4/7/2006

I did not use meat in this recipe, but added kidney beans instead. The whole family loved it.

margaret_l_l

posted:4/4/2006

I thought this was an excellent dinner. My husband thought it was good, but not great. Next time I'll use fresh asparagus, not canned. It was mushy and turned the sauce greenish.

a cook

posted:4/3/2006

Absolutely Fabulous! I would definitely make this again. It is the best Kraft recipe yet!