Pasta Primvera

• 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) or broccoli
• 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

1. 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.

2. DRAIN pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)