Chicken Penne Alfredo

Ingredients:
6 ounces whole wheat Penne pasta
2 cups packaged peeled baby carrots
3 cups broccoli florets
1 9 ounce package frozen grilled chicken breast strips, thawed
1/2 to 1 cup fat free milk
1/2 of an 8 ounce tub light cream cheese spread
1/2 tsp cracked pepper

1. In a 4 qt. dutch oven cook pasta and carrots according to pasta package directions; add broccoli for the last 6 minutes of cooking time. Drain pasta and vegetables; return to dutch oven.

2. Stir chicken strips, cream cheese spread, 1/2 cup milk, and pepper into pasta mixture. Cook and stir over low heat until cream cheese is melted. If necessary, stir in enough of the remaining 1/2 cup milk to make sauce desired consistency. If desired, sprinkle individual servings with additional pepper. Makes 4 (2 cup) servings.

Nutrition info:
Calories - 354
Fat - 8g (4g sat fat)
Cholesterol - 59
Protein - 30g
Carb - 43g
Fiber - 7g
Sodium - 627 mg

Note - I made this for dinner tonight, and it was a smashing success, even with the girls! (all but the cooked carrots, but they did eat one!) I didn't need the extra milk. I will definitely be making again! The cream cheese added a great saucy flavor, where has this idea been hiding? Fabulous!