Source: kraftfoods.com
Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings, 1-1/3 cups each
3 cups penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
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. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package.
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 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.)
FreezerChicks Instructions: Thaw and reheat. Don't overcook. Sprinkle with parmesan if desired.
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2 comments:
I would freeze this without the pasta next time - just the sauce please - the zucchini rocked this recipe!
I just made this last night for dinner and it was awesome! My only concern, though is if it will freeze well. When you guys froze it, did the veges turn out okay? And, I'll take your advice and freeze the sauce/veges separate from the noodles.
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