Freshly chopped mixed herbs give this Herbed Creamy Lemon-Chicken Pasta its name—and a good part of its spring-fresh flavor.
What You Need
Original recipe yields 6 servings
2 cups farfalle (bow-tie pasta), uncooked
1 Tbsp. oil
1 onion, chopped
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken thigh s, cut into strips
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 WYLER'S Instant Bouillon Chicken Flavored Cube
zest and juice from 1 lemon, divided
1/4 cup chopped fresh mixed herbs (chives, dill and parsley)
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
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* Made with quality cheeses crafted in the USA.
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.