Creamy Lemon-Chicken Pasta

By Booper-2

Ingredients

• 2 cups penne pasta, uncooked
• 1 Tbsp. oil
• 1 cup chopped onions
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into strips
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 chicken bouillon cube
• Zest and juice from 1 large lemon
• 1/4 cup chopped fresh parsley
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Details

Servings 6
Preparation time 15mins
Cooking time 36mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium-high heat. Add onions and garlic; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.

DRAIN pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until well blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and parsley; cook; uncovered, 1 min. or until heated through, stirring frequently. Stir in cheese.