Creamy Pasta PrimaveraPosted: January 22, 2010
This one is from Kraft.
Creamy Pasta Primavera
8 oz. penne pasta, uncooked
2 Tbsp. zesty Italian Reduced Fat dressing
1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
2 medium zucchini, cut into chunks
1 1/2 cups fresh asparagus pieces (1-inch pieces)
1 medium red pepper, chopped
1 cup fat-free reduced sodium chicken broth
4 oz. 1/3 less fat cream cheese
1/4 cup grated Parmesan cheese
Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken and vegetables; cook 13-15 minutes or until chicken is cooked through, stirring frequently.
Add broth and cream cheese to same skillet. Cook on medium heat 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.)
Serves 6 (1 1/3 cups each) – Per serving: Cal 370, Total Fat 10g, Sat Fat 4.5g, Chol 85mg, Sodium 420mg