Creamy Pasta Primavera

So, I'm digging these recipes from Kraft.com. As I'm trying to simplify my life due to all the craziness, and looking forward to the madness ahead (I'm due in a month) these are delicious and so stinkin easy. I'm actually excited about cooking again. I printed off the Top 10 recipes of 2008 and have tried 4 so far. These two, the Beef Noodle Bowl and I'm making the Layered Fiesta Casserole. All have been wonderful. Take a look at the website... these are recipes that I can plan for without getting too overwhelmed.

Creamy Pasta Primavera

What You Need!

3 cups penne pasta, uncooked

2 Tbsp. KRAFT Light Zesty Italian Dressing

1-1/2 lb. 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 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1/4 cup KRAFT Grated Parmesan Cheese

Make It!

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 Neufchatel 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 upon standing.)

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Bruschetta 'n Cheese-Stuffed Chicken Breasts

What You Need!

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

Make It!

HEAT oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.