Creamy Lemon Chicken Pasta
- 2 cups penne pasta
- 1 tbsp oil
- 1 cup chopped onions
- 2 cloves garlic
- 1-1/2 lb chicken breasts
- 6 oz cream cheese softened
- 1 chicken bouillon cube
- zest and juice from 1 large lemon
- 1/4 cup chopped fresh parsley
- 1 cup shredded mozzarella cheese
Level of difficulty Average
Cost Average budget
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. 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 and bouillon 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 and parsley; cook; uncovered, 1 min. or until heated through, stirring frequently. Stir in mozzarella.
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