Ingredients

The following ingredients have 4 Servings
  • 3/4 cup whole wheat penne pasta, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 lb. thin fresh asparagus spears, trimmed, cut into 1-inch lengths
  • 1/2 cup chopped onions
  • 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
  • 2 tsp. dried Italian seasoning
  • 1 cup cherry tomatoes, cut in half
  • 1 Tbsp. KRAFT Shredded Parmesan Cheese

Instruction

  • Cook penne as directed on package, omitting salt.
  • Meanwhile, cook and stir chicken, asparagus and onions in large nonstick skillet on medium heat 7 to 8 min. or until chicken is done and asparagus is crisp-tender.
  • Drain pasta, reserving 1/2 cup cooking water. Whisk Neufchatel with Italian seasoning and 2 Tbsp. of the reserved cooking water until blended. Add to chicken mixture along with the pasta; cook and stir 3 min. Remove from heat.
  • Add tomatoes; mix lightly. If sauce is too thick, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency.
  • Sprinkle with Parmesan.