Creamy Pasta Primavera

Fresh zucchini and asparagus get together with noodles, chicken and two kinds of cheese for a deliciously smart way to get some veggies on the table.

Yield: 6 servings, 1-1/3 cups each
Recipe from Kraft Philadelphia

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 430
  • Cholesterol: 85mg
  • Fiber: 4g
  • Fiber: 20%
  • Fat: 10g
  • Sodium: 390mg
  • Sugars: 5g
  • Saturated fat: 4.5g
  • Carbohydrate: 45g
  • Protein: 38g
  • Calcium: 10%

Ingredients

  • 3 cups penne pasta, uncooked
  • 2 tablespoons KRAFT Lite Zesty Italian Dressing
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 zucchini, cut into bite-size pieces
  • 1-1/2 cups cut-up fresh asparagus spears (1-inch lengths)
  • 1 red pepper, chopped
  • 1 cup fat-free reduced-sodium chicken broth
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 cup cup KRAFT Grated Parmesan Cheese

Preparation

  1. COOK pasta in large saucepan as directed on package, omitting salt.
  2. MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is melted, stirring constantly. Stir in Parmesan.
  3. DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
  4. KRAFT kitchens tips:
    HOW TO MAKE IT MEATLESS
    Omit chicken. Prepare as directed, cooking vegetables until crisp-tender.
    SPECIAL EXTRA
    Sprinkle with 2 Tbsp. chopped fresh chives or basil just before serving.
    SUBSTITUTE
    Prepare using 5 cups of whatever vegetables you have on hand.
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