1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch chunks
2 zucchini, cut into chunks
1 1/2 cups cut-up fresh asparagus (1 inch lengths)
1 red pepper, chopped
1 cup fat free reduced sodium chicken broth
4 oz Neufchatel cheese, cubed
1/4 cup grated parmesan cheese
Cook pasta as directed on package.
Meanwhile, heat dressing in a large skillet on medium heat. Add chicken and vegetables; cook 10-12 mins or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min or until cheese is melted, stirring constantly. Add parmesan cheese; mix well.
Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min or until heated through. (Sauce will thicken upon standing)
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