Creamy Lemon Chicken Pasta

What you need 2 cups penne pasta, uncooked 1 Tbsp. oil 1 cup chopped onions 2 cloves garlic, minced 1-1/2 lb. boneless skinless chicken breasts, cut into strips 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 chicken bouillon cube zest and juice from 1 large lemon, divided 1/4 cup chopped fresh parsley 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Make it!!! 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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