Creamy Pasta Primavera

This is a great spring dinner I got this from the Kraft foods magazine and tweaked it some.

3 cups penne pasta, uncooked ( I use the whole wheat)

2 tbsp. light zesty italian reduced fat dressing ( I used Fat free)

1½ lb boneless skinless chicken breast cut into chunks

2 zucchinis cut into chunks (I use only one)

1½ cups cut up fresh asparagus ( I use the tips only)

1 red pepper ( I do not use)

1 cup fat free reduced sodium chicken broth

4 oz neufchatel cheese

1/4 cup Parmesan cheese grated ( I use reduced fat)

cook pasta as directed

heat dressing in large skillet on medium heat add chicken and vegetables cook 10 - 12 minutes or until chicken is cooked through stirring frequently add broth and neufchatal cheese cool 1 minute 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 minute or until heated through sauce will thicken upon standing

Calories - 96
Carbs - 10
Fat - 5
Protein - 4

the above are per serving hope ya'll like