Pasta with Turkey, poblano peppers and corn sauce

• 1 cup fat-free milk
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 3 Tbsp. OSCAR MAYER Real Bacon Bits
• 1-1/2 cups of chopped cooked turkey leftovers
• 1 can (15.25 oz.) of corn kernels, rinsed and drained
• 4 cups cooked penne pasta
• 3 poblano chiles, roasted, peeled and deveined
• pomegranate seeds
• 6 Tbsp. KRAFT Grated Parmesan Cheese, divided

1. In a saucepan mix milk and cream cheese spread until smooth and creamy.
2. Cook over medium heat 5 minutes and add bacon bits and season to taste.
3. When you have a creamy sauce, add the turkey and corn, stir and check that its not too thick.
4. After 15 minutes you will be ready.
5. Cover the already cooked penne pasta with the sauce made with corn and turkey, placed above the poblano chile cut into strips with pomegranate seeds and sprinkle a tablespoon of grated Parmesan cheese.

milk, philadelphia, bacon, turkey leftovers, corn kernels, pasta, chiles, pomegranate seeds, parmesan cheese

Taken from www.kraftrecipes.com/recipes/pasta-turkey-poblano-peppers-corn-sauce-171186.aspx (may not work)