Creamy Pasta Primavera

• 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

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.)

penne pasta, italian dressing, chicken breasts, zucchini, red pepper, chicken broth, cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/creamy-pasta-primavera (may not work)