PHILADELPHIA Creamy Pasta Primavera

Ingredients

• 1.5 cups asparagus fresh cut (1 inch pieces)
• 0.5 cup philadelphia cream cheese spread light
• 2 tablespoons 2 tablespoons kraft calorie-wise zesty italian dressing italian kraft
• 1 cup 5%-less-sodium chicken broth 
• 0.3 cup parmesan cheese light 100% grated kraft
• 4 cups penne pasta uncooked
• 1  bell pepper red chopped
• 675 grams chicken breasts boneless skinless cut into 1-inch chunks
• 2  zucchini cut into chunks

Equipment

• frying pan
• pot

Directions

1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large skillet on medium heat.
3. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently.
4. Add broth and cream cheese spread; cook 2 min. or until cream 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. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)