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!
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.
Very good. I didn't have the dressing so I used salsa and olive oil. This dish tastes great.
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!
* 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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