Recipe by PHILADELPHIA Cream Cheese
"Penne pasta is combined with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a cream sauce."
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penne pasta, uncooked
KRAFT Light Zesty Italian Dressing
1 1/2 pounds
boneless, skinless chicken breasts, cut into 1-inch chunks
zucchini, cut into chunks
1 1/2 cups
cut-up fresh asparagus (1-inch lengths)
red pepper, chopped
fat-free, reduced-sodium chicken broth
PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
KRAFT Grated Parmesan Cheese
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.
this was ok - nothing amazing, but nice for a quick weeknight meal.
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!
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.
Made a few substitutions, because of what I had on hand. It was delicious
This recipe is a keeper with a few alterations. I agree with using more Italian dressing, I used 3 tbs & it was fine. I did add carrots, red onion, mushrooms, &peas, in addition to the called for vegetables(we're vege people). When I make this again I will use only 1/2 - 3/4 cup of broth since the sauce did not thicken much. Heating thru will take closer to 5 minutes(mine was lukewarm after heating for 2 minutes). Crusty bread on the side will go nice with this dish
We didn't care for this at all. I found the red pepper to be very overpowering, and the sauce never really thickened. I followed the recipe. Won't be making again.
So, so yummy, and easy to make. I've left out the chicken and sustituted broccoli and carrots for the zucchini and asparagus.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy PHILADELPHIA(R) Pasta Primavera
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 375
** Calories from Fat: 111
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