Creamy Pasta Primavera

by sunshine on May 19, 2008

I ran across this recipe the other day and thought I would share. It looks very good….and easy!

Creamy Pasta Primavera
Recipe Courtesy:


3 cups penne pasta, uncooked

2 Tbsp. KRAFT Light Zesty Italian Reduced Fat 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. (1/2 of 8-oz. pkg.) Cream Cheese, 1/3 Less Fat than 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 Neufchatel 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.)

{ 1 comment… read it below or add one }

Amy May 23, 2008 at 5:29 am

Sunshine, this looks YUMMY! I don’t make enough pasta dishes like this. Missed you tonight at Bean & Jeans! We need to get together soon so I can bore you with all my Disney pics!


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