3 cups penne pasta, uncooked
2 Tbsp. Kraft Light Zesty Italian Dressing (I use enough to cover the bottom of the skillet.)
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut into bite-size pieces
1 1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup chicken broth
4 oz. Neufchatel cheese (1/3 less fat cream cheese), cubed
1/4 cup grated parmesan cheese
COOK pasta in large saucepan as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add 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.
DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
*You can also bake the chicken sprinkled with Italian seasoning in the oven according to package directions, then add to vegetable mixture.
For a creamier pasta you can once and a half the chicken broth (1 1/2 cups) and cheeses (6 oz. Neufchatel and a heaping 1/4 cup parmesan).