Creamy Lemon Chicken Pasta (Kraft)

By ctaubenheim

NOTE: Chic breasts were kind of dry - used boneless chicken thighs. Could also make with tuna or pork as well

Ingredients

• 2 cups penne pasta, uncooked
• 1 T. oil
• 1 cup chopped onions
• 2 cloves garlic, minced
• 1 1/2 lb boneless chicken breasts, cut into chunks (try thighs instead)
• 8 oz Cream Cheese, softened
• 1 chicken bouillon cube
• zest & juice from 1 large lemon, divided
• 1/4 cup fresh dill
• frozen peas or fresh asparagus
• 1 cup shredded Mozzarella cheese

Details

Preparation time 15mins
Cooking time 36mins

Preparation

Step 1

Cook pasta in large saucepan as directed on package, omitting salt. Heat oil in large skillet on medium high heat. Add onions and garlic; cook 1 minute. Add half the chicken; cook 2 minutes or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to the skillet.

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

Calories: 440
Total Fat: 19g
Cholesterol 115mg
Sodium: 440mg
Carbs: 30g