Creamy Pasta Primavera

This is a Kraft recipe I came across, really easy and a good use for some garden vegetables.

Ingredients:
- 3 cups penne pasta, uncooked
- 2 Tbsp Italian dressing
- 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
- 2 zucchini, cut into bite-size pieces
- 1-1/2 cups cut-up fresh asparagus (1-inch lengths)
- 1 red pepper, chopped
- 1 cup chicken broth
- 4 oz. cream cheese, cubed
- 1/4 cup Parmesan cheese

Directions:
- Cook pasta in large saucepan as directed on package.
- Heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and cream cheese; cook 1 min. or until cream cheese is melted, stirring constantly. Stir in Parmesan cheese.
- Drain pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Tips from a Kitchen of Reality:
- I did use a little flour to thicken the sauce. It may have thickened after it sat for awhile, but I was ready to eat so I helped it along.