Creamy Lemon Chicken Pasta

Ingredients

• 1  chicken bouillon cube 
• 6 oz philadelphia cream cheese softened ()
• 0.3 cup parsley fresh chopped
• 2 cloves garlic minced
• 1  lemon zest divided
• 1 Tbsp oil 
• 1 cup onions chopped
• 2 cups penne pasta uncooked
• 1 cup mozzarella cheese shredded with a touch of philadelphia kraft
• 1.5 lb chicken breasts boneless skinless cut into strips

Equipment

• frying pan
• sauce pan

Directions

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add onions and garlic; cook 1 min.
4. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently.
5. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.
6. Drain pasta, reserving 1/2 cup of the cooking water.
7. Mix reserved water with cream cheese and bouillon until blended.
8. 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.