Chicken and Penne Primavera

 

1 1/2

cups uncooked penne or mostaccioli pasta (5 1/4 oz)

2

teaspoons olive oil

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

1

cup sliced zucchini

1

cup sliced yellow summer squash

1

cup cut (2 inch) fresh asparagus spears

1/2

cup reduced-fat Italian dressing

1/4

cup chopped fresh basil leaves

1/3

cup shredded Parmesan cheese (1 1/3 oz)

Coarsely ground black pepper, if desired

• 1 Cook and drain pasta as directed on package, omitting salt.
• 2 Meanwhile, in 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook about 5 minutes, stirring occasionally, until brown on outside and no longer pink in center.
• 3 Stir in zucchini, squash and asparagus. Cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• 4 Stir pasta into chicken mixture. Stir in dressing and basil; cook until thoroughly heated. Sprinkle with cheese and pepper.