Herbed Creamy Lemon-Chicken Pasta

• 2 cups farfalle (bow-tie pasta), uncooked
• 1 Tbsp. oil
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken thighs, 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

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add onions and garlic; cook and stir 1 min.
4. Add half the chicken; cook 2 min.
5. or until lightly browned, stirring frequently.
6. Remove from skillet.
7. Repeat with remaining chicken; return all chicken to skillet.
8. Drain pasta, reserving 1/2 cup of the cooking water.
9. Mix reserved water with cream cheese and bouillon until blended.
10. Add to chicken with lemon zest; mix well.
11. Cover; cook on low heat 5 min.
12. or until chicken is done.
13. Stir in pasta, lemon juice and herbs; cook, uncovered, 1 min.
14. or until heated through, stirring frequently.
15. Stir in shredded cheese.

farfalle, oil, onion, garlic, chicken, philadelphia cream cheese, chicken, lemon, chives, italian

Taken from www.kraftrecipes.com/recipes/herbed-creamy-lemon-chicken-pasta-162934.aspx (may not work)