Skinny Bride's Guide to Creamy Pasta Primavera

I found this on Kraft Foods -- sometimes I add some shrimp if I am feeling like a splurge, or I sub tuna or turkey for the chicken breast if I want lower fat and higher protein.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 pasta dish

Ingredients

• 3  cups penne pasta, uncooked
• 2  tablespoons  light Italian dressing
• 1  tablespoon  minced garlic
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1-inch chunks
• 2  zucchini, cut into chunks
• 1 1⁄2 cups fresh asparagus, cut into one inch lengths
• 1  red pepper, chopped
• 1  cup  reduced-sodium fat-free chicken broth
• 4  ounces reduced-fat cream cheese, cubed
• 1⁄4 cup  grated parmesan cheese

Directions

1. Cook pasta as directed on package.
2. While the pasta is cooking, heat dressing in large skillet on medium heat.
3. Add garlic, chicken and vegetables; cook 10 to 12 minutes or until chicken is cooked through, stirring frequently.
4. Add broth and cream cheese; cook 1 minutes or until cheese is melted, stirring constantly.
5. Add Parmesan cheese; mix well.
6. Drain the pasta and return to pot.
7. Add chicken and vegetable mixture; toss lightly. Cook 1 minute or until heated through.
8. Sauce will thicken after standing.