Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. uncooked penne pasta | ||
| 2 tbsp. lite zesty Italian dressing | ||
| 1 ½ lbs. boneless skinless chicken breasts, cut into 1-inch chunks | ||
| 2 zucchini, cut into chunks | ||
| 1 ½ c. cut-up fresh asparagus (1-inch lengths) | ||
| 1 red pepper, chopped | ||
| 1 c. fat-free reduced-sodium chicken broth | ||
| 4 oz. (1/2 of 8 oz pkg) Philadelphia Neufchatel cheese, cubed | ||
| ¼ c. Kraft grated Parmesan cheese |
Directions
- Cook pasta as directed on package.
- Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 minutes or until chicken is cooked through, stirring frequently.
- Add broth and Neufchatel cheese; cook 1 minute 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 minute or until heated through. (Sauce will thicken upon standing.)
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 85mg
- Sodium: 420mg
- Total Carbohydrates: 34g
- Protein: 36g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 40%
0%
Iron 20%
0%
Calcium 15%
Recipe Source:
www.kraftfoods.com.