1 can (14 oz.) fat-free reduced-sodium chicken broth
3 cups broccoli florets
1 red pepper, cut into strips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1-1/2 tsp. dried thyme leaves
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat dressing in large saucepan on medium-high heat. Add potatoes and garlic; cook 3 min., stirring frequently. Stir in broth; bring to boil. Cover; simmer on medium-low heat 10 min. Stir in broccoli and peppers; simmer, covered, 3 min. or until vegetables are tender. Add Neufchatel and thyme; cook and stir until Neufchatel is completely melted and mixture is well blended.
Drain pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
For a whole grain alternative, prepare using whole wheat pasta.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 68g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.