Meal Solutions

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Ingredients:

• 3 c. uncooked penne pasta
• 2 tbsp Kraft™ Light Zesty Italian reduced-fat dressing
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
• 2 test zucchini, cut into chunks
• 1 1/2 c. cut-up fresh asparagus (1-inch lengths)
• 1 test red pepper, chopped
• 1 c. fat-free reduced-sodium chicken broth
• 4 ounces (half of 8-oz package) Philadelphia™ Neufchatel cheese, cubed
• 1/4 c. grated Kraft™ Parmesan cheese

All you do

1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 minutes or until chicken is cooked through, stirring frequently.
3. Add broth and Neufchatel cheese; cook 1 minute or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
4. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 minute or until heated through. (Sauce will thicken upon standing.)