Put Lemon Chicken Pasta Recipe on the dinner menu rotation! Our Lemon Chicken Pasta Recipe is made of bow-tie pasta and a fragrant lemon-oregano sauce.
What You Need
Original recipe yields 6 servings
2 cups farfalle (bow-tie pasta), uncooked
1 Tbsp. oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
zest and juice from 1 lemon, divided
2 Tbsp. chopped fresh parsley
2 tsp. chopped fresh oregano
1 Tbsp. capers
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
Add To Shopping List
Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add onions, peppers 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 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, herbs and capers; cook; uncovered, 1 min. or until heated through, stirring frequently. Stir in shredded cheese.
Prepare using PHILADELPHIA Neufchatel Cheese.
For Saucier Pasta
If you prefer a thinner sauce, reserve 3/4 cup of the pasta cooking water to mix with the cream cheese.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* 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.