Creamy PHILADELPHIA® Pasta Primavera

3 cups penne pasta, uncooked

2 tablespoons KRAFT Light Zesty Italian Dressing

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks

2 zucchini, cut into chunks

1 ½ cups cut-up fresh asparagus (1-inch lengths)

1 red pepper, chopped

1 cup fat-free, reduced-sodium chicken broth

4 ounces PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed

¼ cup KRAFT Grated Parmesan Cheese

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 cream 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.)