Creamy Lemon Basil-Chicken Pasta

• 2 cups whole wheat penne pasta, uncooked
• 1 Tbsp. oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chopped red pepper
• 1-1/2 lb. boneless skinless chicken breasts, cut into strips
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1 chicken bouillon cube
• zest and juice from 1 large lemon, divided
• 1/4 cup chopped fresh basil
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

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, garlic and pepper; cook 1 min.
4. Add half the chicken; cook 2 min.
5. or until lightly browned, stirring frequently.
6. Remove from skillet; cover to keep warm.
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 Neufchatel 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 basil; cook; uncovered, 1 min.
14. or until heated through, stirring frequently.
15. Add mozzarella; cook and stir 1 min.
16. or until melted.

whole wheat penne pasta, oil, onion, garlic, red pepper, boneless skinless chicken breasts, cheese, chicken, lemon, fresh basil, milk

Taken from www.kraftrecipes.com/recipes/creamy-lemon-basil-chicken-pasta-162752.aspx (may not work)