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Main dishes

Herbed Creamy Lemon-Chicken Pasta

photo by:kraft
Freshly chopped mixed herbs give this Herbed Creamy Lemon-Chicken Pasta its name—and a good part of its spring-fresh flavor.
40 min
40 min
6 servings

What You Need

cups  farfalle (bow-tie pasta), uncooked
Tbsp.  oil
 onion, chopped
cloves  garlic, minced
lb.  boneless skinless chicken thighs, cut into strips
oz.   (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
 chicken bouillon cube
 Zest and juice from 1 lemon, divided
cup   chopped fresh mixed herbs (chives, dill and parsley)
cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet. 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 with lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and herbs; cook, uncovered, 1 min. or until heated through, stirring frequently. Stir in shredded cheese.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing to balance out the meal.
For Saucier Pasta
If you prefer a thinner sauce, reserve 3/4 cup of the pasta cooking water to mix with the cream cheese and bouillon.
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