Fresh Asparagus, Tomato, and Chicken Penne

This recipe was on the back of a cooking creme tub I bought. I did change a few things around, since I don't prefer mushrooms. The end result was pretty tasty!! This was easy to make. My husband is a pretty good cook, but he made it for me as a weeknight meal with no problems 

What you need:

• 1-2 Boneless, Skinless, Chicken breast, cut into bite-sized pieces
• 1/2 a lb of asparagus spears, trimmed and cut into bite-sized pieces
• (10 oz.) PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
• 2 cups hot, cooked, penne pasta (I did not really measure mine)
• 1 diced roma tomato
• some mozzarella cheese as topping

What you do: 

• Cook and stir chicken and asparagus in a large nonstick skillet on medium heat. Cook for about 8 minutes, or until chicken is done and asparagus is crisp-tender. 
• Add cooking creme and cooked pasta; cook and stir for about 3 minutes. 
• Stir in tomatoes and top with mozzarella cheese.