Pasta Primavera

• 8 ounces penne pasta, uncooked
• 2 tablespoons zesty reduced-fat Italian salad dressing (Kraft done right)
• 1 12 lbs boneless skinless chicken breasts, cut into 1-inch chunks
• 2 medium zucchini, cut into chunks (about 3 cups)
• 1 12 cups fresh asparagus, pieces (1-inch pieces)
• 1 medium red pepper, chopped
• 1 cup reduced-sodium fat-free chicken broth
• 4 ounces light cream cheese
• 14 cup grated parmesan cheese

1. COOK pasta as directed on package.
2. Meanwhile, heat dressing in large skillet on medium-high heat.
3. Add chicken and vegetables; cook 13 to 15 minute or until chicken is cooked through, stirring frequently.
4. ADD broth and Neufchatel cheese to same skillet.
5. Cook on medium heat 1 minute or until cheese is melted, stirring constantly.
6. Add Parmesan cheese; mix well.
7. DRAIN pasta, return to pot.
8. Add chicken and vegetable mixture; toss lightly.
9. Cook 1 minute or until heated through.
10. (Sauce will thicken upon standing.
11. ).

penne pasta, zesty, chicken breasts, zucchini, fresh asparagus, red pepper, chicken broth, light cream cheese, parmesan cheese

Taken from www.food.com/recipe/pasta-primavera-162747 (may not work)