Recipe By Philadelphia
Rating
Published Nov 11th
Creamy PHILADELPHIA® Pasta Primavera
Prep 15m Cook - Additional 15m Ready In 30m
Servings 6 (1 1/3-cup) servings Calories 426.5

Penne pasta is combined with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a cream sauce.

Recipe Ingredients

  • 3 cups penne pasta, uncooked
  • 2 tablespoons KRAFT Light Zesty Italian Dressing
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 zucchini, cut into chunks
  • 1 ½ cups cut-up fresh asparagus (1-inch lengths)
  • 1 red pepper, chopped
  • 1 cup fat-free, reduced-sodium chicken broth
  • 4 ounces PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
  • ¼ cup KRAFT Grated Parmesan Cheese

Cooking Directions

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

Nutrition Facts

  • Calories 426.5
  • Carbohydrate 39 g
  • Cholesterol 82.1 mg
  • Fat 16.4 g
  • Fiber 3.4 g
  • Protein 28.8 g
  • Saturated Fat 6.4 g
  • Sodium 577.3 mg
  • Sugar 2 g

Chef's Notes

How to Make it Meatless: Omit chicken. Prepare as directed, cooking vegetables until crisp-tender; Substitute: Prepare as directed, using whatever vegetables you have on hand; How to Store Dried Pasta: Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.

Reviews

  1. This was delicious I could have eaten the whole thing all by my self. I added broccoli florets instead of the asparagus and added yellow squash besides the zucchini. I probably could make this at least once a week.
  2. Absolutely delicious! I used frozen mixed vegetables instead and seasoned the chicken with a little bit of black pepper end garlic salt. So fast and easy. Next time I'll substitute the pasta for just mixed vegetables for those who are trying to minimize their carb intake.
  3. This was easy and ok but not very flavorful. It gets points for being flexible (can use other veggies) and fast. We added red pepper flakes and garlic and it was pretty tasty.
  4. It was a winner in my house as a family of 9 it really went well the sause was not to runny. i used Asparagus and brocoli florets didnt have a red pepper. Next time I think I am going to use shrimps.
  5. I recommend doubling the Italian dressing (4 tablespoons) and cream cheese (8 ounces) Quick, easy weeknight meal! We prefer it with broccoli florets instead of zucchini.
  6. Very good. I didn't have the dressing so I used salsa and olive oil. This dish tastes great.
  7. I give the 5 starts b/c it was so simple and super yummy. I used spicy Italian sausage and extra garlic (of course - I LOVE garlic). To make it even easier for the veggies i just used a bag of frozen medley veggies. super fast!
  8. this was ok - nothing amazing but nice for a quick weeknight meal.
  9. My husband (who is a picky eater!) and I loved this meal! It was so quick and easy. I didn't have any fresh veggies on hand so I used a frozen stir fry mix instead. Highly recommend this!