Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Make it Meatless
Omit chicken. Prepare recipe as directed, cooking onions with the remaining vegetables until crisp-tender. Remove from heat. Prepare the cream cheese sauce and continue as directed.
Prepare using whatever vegetables you have on hand. Another great vegetable combination is sugar snap pea, or snow peas, and carrots.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 34g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.