Creamy Pasta Primavera

Friends, we have a new winner of a dinner dish!  I made this a while ago in college and forgot all about it until now.  This is a lovely summer dinner dish, I hope you love it as much as we did.  I can’t wait for leftovers!

Creamy Pasta Primavera (recipe from here)

Serves: 6+

Ingredients

  • 3 cups penne pasta, uncooked
  • 2 Tbsp. Zesty Italian Dressing
  • 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 spears (1-inch lengths)
  • 1 red pepper, chopped
  • 1 cup fat-free reduced-sodium chicken broth
  • 4 oz. cream cheese, cubed
  • 1/4 cup Grated Parmesan Cheese

Directions:

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

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