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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Creamy lower calorie version from Pilsbury Ingredients:
8 ounces penne pasta, uncooked |
2 tablespoons zesty reduced-fat italian salad dressing (kraft done right) |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch chunks |
2 medium zucchini, cut into chunks (about 3 cups) |
1 1/2 cups fresh asparagus, pieces (1-inch pieces) |
1 medium red pepper, chopped |
1 cup reduced-sodium fat-free chicken broth |
4 ounces light cream cheese |
1/4 cup grated parmesan cheese |
Directions:
1. COOK pasta as directed on package.
2. Meanwhile, heat dressing in large skillet on medium-high heat.
3. Add chicken and vegetables; cook 13 to 15 minute or until chicken is cooked through, stirring frequently.
4. ADD broth and Neufchatel cheese to same skillet. Cook on medium heat 1 minute or until cheese is melted, stirring constantly.
5. Add Parmesan cheese; mix well.
6. DRAIN pasta, return to pot.
7. Add chicken and vegetable mixture; toss lightly.
8. Cook 1 minute or until heated through.
9. (Sauce will thicken upon standing.).
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