Fresh Asparagus, Tomato & Chicken Penne

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 lb. thin fresh asparagus spears, trimmed, cut into 1-inch lengths
• 1/2 cup chopped onions
• 1 tub (10 oz.) PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
• 2 cups hot cooked whole wheat penne pasta
• 1 cup cherry tomatoes, halved
• 2 Tbsp. KRAFT Shredded Parmesan Cheese

1. Cook and stir chicken, asparagus and onions in large nonstick skillet on medium heat 7 to 8 min.
2. or until chicken is done and asparagus is crisp-tender.
3. Add cooking creme and pasta; cook and stir 3 min.
4. Stir in tomatoes; top with Parmesan.

boneless skinless chicken breasts, onions, philadelphia, pasta, cherry tomatoes, parmesan cheese

Taken from www.kraftrecipes.com/recipes/fresh-asparagus-tomato-chicken-penne-131214.aspx (may not work)