Cream sauce is poured over penne pasta and served with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini.
| Prep Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 (1 1/3-cup) servings |
Ingredients
- 3 cups penne pasta, uncooked
- 2 tablespoons KRAFT Light Zesty Italian Dressing
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 zucchini, cut into chunks
- 1 ½ cups cut-up fresh asparagus (1-inch lengths)
- 1 red pepper, chopped
- 1 cup fat-free, reduced-sodium chicken broth
- 4 ounces PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
- ¼ cup KRAFT Grated Parmesan Cheese
Instructions
- 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 cream 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.)
- How to Make it Meatless: Omit chicken. Prepare as directed, cooking vegetables until crisp-tender.
- Substitute: Prepare as directed, using whatever vegetables you have on hand.
- How to Store Dried Pasta: Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 577 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Won’t make again….way too “blah”/boring. I can appreciate the healthy factor of it.
I added a few ingredients but otherwise, this recipe was very delicious on it’s own.
This was yummy! We decided it would also be good without the pasta and replaced the pasta with some yellow crookneck squash. It turned out delicious.
This is a great starter recipe. I used yellow pepper, red pepper, zucchini, and asparagus. I added red pepper flakes, salt, and pepper to the sauce. I added butter to the noodles. I also used thin spaghetti. Turned out delicious!
This is a quick delicious dinner that my family loves! I use whatever vegetables I have available. Highly recommend!
This is so easy! It only took 30 minutes and i used things I already had in my fridge/pantry. I substituted broccoli, green onions and carrots. I added a bit more Italian dressing to pump up the flavor. I will definitely make this again!
I followed this recipe almost verbatim but had to improvise the vegetables, so Instead of the ones called for I used brocoli and carrots as that is all I had on hand. Turned out very good but feel the sauce was missing something in the way of spice maybe, and felt it needed a kick of some sort. would definitely make it again but with the suggested vegetables.
Excellent recipe. My kids, who are fussiest eaters EVER ate it all up. I added more pasta than the recipe asked for and I skipped the zucchini and asparagus. I also added more cream cheese. I added pink Himalayan salt and pepper and it turned out great.
It was easy and super tasty. Added broccoli and garlic and used a bit more cream cheese than called for.
Was chicken and noodles per my husband, good but not as good as my homemade egg noodles with chicken and broth.
Made as written but without the chicken. Yummy and easy. I made a mistake and bought herb and chive cream cheese. And it was so good!!
This was delicious, I could have eaten the whole thing all by my self. I added broccoli florets instead of the asparagus and added yellow squash besides the zucchini. I probably could make this at least once a week.
This was really quite good (better than I expected) and it could not be easier! I used every vegetable I had in my fridge. I put onions and bell pepper in with the chicken. Then added mushrooms, zucchini, and asparagus when I added the cream cheese to keep them from getting mushy. You could easily make zucchini noodles to replace the pasta. I will definitely make this again.
Yum! And pretty easy too. I added way more cheese. Parmesan, romano, and asiago. It tastes like heaven!
This is a hit every time I? make it! Must try!
This was delicious! I doubled the Italian dressing and cream cheese to create more sauce.
Created a vegetarian version, omitted the chicken and used vegetable broth instead of chicken broth. I also add carrots and green onion along with a seasoning mix with a lot of black pepper. It was very easy to make and I will make again!
Absolutely delicious! I used frozen mixed vegetables instead and seasoned the chicken with a little bit of black pepper end garlic salt. So fast and easy. Next time I’ll substitute the pasta for just mixed vegetables, for those who are trying to minimize their carb intake.
This was easy and ok, but not very flavorful. It gets points for being flexible (can use other veggies) and fast. We added red pepper flakes and garlic, and it was pretty tasty.
Ive made this recipe several times. Its so good.
I would say that I should have added more cream cheese to make more of a sauce, otherwise, very good!