Ingredients
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
Preparation
Cook and drain pasta as directed on package, omitting salt.
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.
Stir in zucchini, squash and asparagus. Cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir pasta into chicken mixture. Stir in dressing and basil; cook until thoroughly heated. Sprinkle with cheese and pepper.
