6 oz. whole wheat Penne pasta
2 c. packaged, peeled baby carrots
3 c. broccoli florets
1 (7.5 oz. pkg.) frozen grilled chicken breasts, thawed
1/2 of an 8 oz. tub light cream cheese with garden veggies
1/2 to 1 c. fat-free milk
1/2 tsp. cracked black pepper

In large pot, cook pasta and carrots according to pasta directions. Add broccoli the last 6 minutes of cook time. Drain pasta and veggies, return to pot.

Stir chicken strips, cream cheese, 1/2 cup milk, and pepper into pasta mix. Cook and stir over low heat until cream cheese is melted. It might be necessary to stir in remaining 1/2 cup milk to make sauce desired consistency.

I sprinkle with additional black pepper and reduced-fat Parmesan cheese.

You won't believe this is actually lo-fat!

Submitted by: Sherry Monfils