Meal times

Creamy Pasta Primavera
3 cups penne pasta, uncooked
2 Tbsp. Kraft Light Zesty Italian dressing
1 1/2 lb. boneless skinless chicken breasts, cut into 1 inch pieces
2 zucchini, cut into bite size pieces
1 1/2 cups cut up fresh asparagus (1 inch lengths)
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 Kraft grated parmesan cheese

Cook pasta in large saucepan as directed on package. Meanwhile, heat dressing in a large skillet on medium heat. Add chicken and vegetables; cook 10-12 minutes or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 minute or until Neufchatel is melted, stirring constantly. Stir in Parmesan. Drain pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 minute or until heated through. Sauce will thicken upon standing.

430 calories per serving
Slow Cooker Sweet & Sour Chicken
1 medium onion, sliced
1 medium carrot, peeled and sliced
1 medium celery stalk, sliced
6 boneless chicken thighs (1- 1/2 lb.), cut into bite size pieces
1/3 cup firmly packed brown sugar
1/3 cup Kraft Catalina dressing
1/4 cup soy sauce
1 tsp. grated gingerroot
1 can (8 oz.) pineapple chunks, drained, liquid reserved
1 Tbsp. cornstarch
1 medium green pepper, sliced
1 medium red pepper, sliced
4 1/2 cups hot cooked rice

Place onions, carrots, and celery in slow cooker; top with chicken. Add combined brown sugar, dressing, soy sauce and ginger. Cover with lid. Cook on low for 7-8 hours (or on high for 3 1/2 - 4 hours). During last 30 minutes of cooking time, increase to high. Stir cornstarch into reserved pineapple liquid; add to slow cooker along with the pineapple and peppers. Cook 30 minutes or until peppers are crisp-tender and sauce is thickened. Serve over rice.

480 calories per serving