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Creamy Lemon Chicken Pasta
Food & Drink
What you need
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, divided
1/4 cup chopped fresh parsley
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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 blended. Add to chicken along with the 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 mozzarella.