Cajun Chicken Scallopini with Vegetable Penne

What You Need

1. 220 g whole wheat penne pasta, uncooked 
2. 4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/2-inch thickness 
3. 2 tsp. Cajun seasoning 
4. 1 yellow pepper, cut into thin strips 
5. 1 small zucchini, thinly sliced 
6. 1/2 cup sliced red onions 
7. 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing 
8. 1/2 cup 25%-less-sodium chicken broth 
9. 1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese 

Make It

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1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, coat chicken with seasoning; cook in large covered nonstick skillet on medium heat 10 to 12 min. or until done, turning after 6 min. Transfer to large platter; cover to keep warm.
3. Add vegetables and dressing to skillet; cook, uncovered, 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in broth; bring to boil, stirring occasionally. Remove from heat.
4. Drain pasta. Add to vegetable mixture in skillet; mix lightly. Spoon onto platter with chicken; sprinkle with cheese.

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