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Creamy Pasta Primavera

 Creamy Pasta Primavera
Recipe provided by Philadelphia® Cream Cheese
6 ServingsPrep Time: 15 min Total Time: 30 min


  • 3 cups penne pasta, uncooked
  • 2 tablespoons KRAFT® Light Zesty Italian Dressing
  • 1-1/2 pounds 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 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Neufchatel Cheese, cubed
  • 1/4 cup KRAFT® 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 cream 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 up
  • standing.) Yield: 6 servings.
HOW TO MAKE IT MEATLESS: Omit chicken. Prepare as directed, cooking vegetables until crisp-tender.

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Creamy Pasta Primavera (continued)

Nutritional Facts: 1-1/3 cup equals 430 calories, 10 g fat (4.5 g saturated fat), 85 mg cholesterol, 420 mg sodium, 45 g carbohydrate, 4 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.