Cajun Chicken Scallopini with Vegetable Penne

• 220 g whole wheat penne pasta, uncooked
• 4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/2-inch thickness
• 2 tsp. Cajun seasoning
• 1 yellow pepper, cut into thin strips
• 1 small zucchini, thinly sliced
• 1/2 cup sliced red onions
• 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 1/2 cup 25%-less-sodium chicken broth
• 1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, coat chicken with seasoning; cook in large covered nonstick skillet on medium heat 10 to 12 min.
3. or until done, turning after 6 min.
4. Transfer to large platter; cover to keep warm.
5. Add vegetables and dressing to skillet; cook, uncovered, 4 to 5 min.
6. or until vegetables are crisp-tender, stirring frequently.
7. Stir in broth; bring to boil, stirring occasionally.
8. Remove from heat.
9. Drain pasta.
10. Add to vegetable mixture in skillet; mix lightly.
11. Spoon onto platter with chicken; sprinkle with cheese.

whole wheat penne pasta, chicken breasts, cajun seasoning, yellow pepper, zucchini, red onions, cheese

Taken from www.kraftrecipes.com/recipes/cajun-chicken-scallopini-vegetable-penne-136593.aspx (may not work)