2 Tbsp KRAFT light zesty Italian dressing
1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut into bite-size pieces
1 ½ cup cut-up fresh asparagus spears (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz PHILADELPHIA Neufchatel Cheese, cubed
¼ cup KRAFT grated parmesan cheese
- 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.
Sprinkle with 2 Tbsp. chopped fresh chives or basil just before serving.
Prepare using 5 cups of whatever vegetables you have on hand.
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 6 Total
- Calories 430
- Total Fat 10 g
- Saturated Fat 4.5 g
- Sodium 390 mg
- Total Carbohydrates 45 g
- Fiber 5 g
- Protein 38 g
- Cholesterol 85 mg
- Iron 20%
- Vitamin C 35%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.