Ingredients

The following ingredients have 4 Servings
  • 16 oz box penne pasta (cooked)
  • 4 tablespoons Italian dressing (divided)
  • 1 1/2 lb boneless skinless chicken breasts (cut into chunks)
  • 2 zucchini (cut into chunks)
  • 1 red bell pepper (chopped)
  • 1 1/2 cups asparagus (cut up into 1-inch pieces)
  • 1 cup chicken broth
  • 4 oz cream cheese (cubed)
  • 1/4 cup Parmesan cheese
  • 2 teaspoons kosher salt (or to taste)

Instruction

  • Heat 2 tablespoons Italian dressing over medium heat in a large skillet.
  • Add chicken and cook until done and juices run clear, remove from skillet and set aside.
  • Return skillet to stove and heat remaining 2 tablespoons Italian dressing.
  • Add vegetables and sauté for 10-12 minutes or until softened.
  • Return chicken to skillet and stir in chicken broth, cream cheese, and salt, cook until cheese is completely melted, about 2 minutes.
  • Pour chicken and vegetable mixture into stock pot with cooked penne pasta along with Parmesan cheese, turning to coat pasta completely.
  • Allow dish to stand about 5 minutes to allow sauce to thicken.
  • Serve with additional Parmesan cheese, if desired.