Cook pasta in large saucepan as directed on package, omitting salt and adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, lemon zest and lemon juice; cook and stir 3 to 4 min. or until cream cheese is completely melted and sauce is well blended.
Drain pasta mixture. Add to cream cheese sauce in skillet along with the Parmesan; mix lightly.
Top with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute boneless skinless chicken breasts for the shrimp. Cut chicken into thin strips. Heat large nonstick skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until done. Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, prepare sauce as directed. Drain pasta. Add to sauce along with the cooked chicken and Parmesan. Continue as directed.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.