Lemon-Oregano 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
• 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

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add onions, peppers 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 until blended.
10. Add to chicken along with the lemon zest; mix well.
11. Cover; cook on low heat 5 min.
12. or until chicken is done.
13. Stir in pasta, lemon juice, herbs and capers; cook; uncovered, 1 min.
14. or until heated through, stirring frequently.
15. Stir in shredded cheese.

farfalle, oil, onion, red pepper, garlic, boneless skinless chicken breasts, philadelphia cream cheese, lemon, parsley, fresh oregano, capers, italian

Taken from www.kraftrecipes.com/recipes/lemon-oregano-chicken-pasta-175620.aspx (may not work)