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- 3 cups penne pasta, uncooked
- 2 tablespoons Italian Dressing
- 1–1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
- 2 zucchini, cut into chunks
- 1–1/2 cups cut-up fresh asparagus (1-inch lengths)
- 1 red pepper, chopped
- 1 cup chicken broth
- 4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
- 1/4 cup grated Parmesan cheese
Instructions
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; cook 1 min. or until cheese is melted, stirring constantly.
5. Add Parmesan cheese; mix well.
6. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly.
7. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)