Creamy Seafood Pasta Pomodoro

• 3/4 lb. spaghetti, uncooked
• 2 Tbsp. olive oil, divided
• 1/2 lb. uncooked deveined peeled medium shrimp
• 1/2 lb. bay scallops
• 1/2 tsp. crushed red pepper, divided
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 cloves garlic, minced
• 2 cans (14.5 oz. each) diced tomatoes, undrained
• 1 chicken bouillon cube
• 1/4 cup water
• 1-1/2 lb. mussels, cleaned, scrubbed with beards removed
• 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
• 1/4 cup chopped fresh basil
• 1 Tbsp. KRAFT Grated Parmesan Cheese

1. Cook spaghetti in large saucepan as directed on package, omitting salt.
2. Meanwhile, heat 1 Tbsp.
3. oil in large skillet on medium heat.
4. Add shrimp, scallops and 1/4 tsp.
5. crushed pepper; cook 3 min.
6. or until shrimp and scallops are lightly browned, stirring frequently.
7. Remove from skillet; cover to keep warm.
8. Add remaining oil and onions to skillet; cook and stir 5 min.
9. or until onions are crisp-tender.
10. Stir in garlic and remaining crushed pepper; cook 1 min.
11. Add tomatoes, bouillon and water; stir.
12. Bring to boil.
13. Add mussels; cover.
14. Cook 4 min.
15. Return shrimp and scallops to skillet; cook, covered, 2 min.
16. or until all the mussels have opened and shrimp and scallops are done and heated through.
17. Discard any unopened mussels.
18. Drain spaghetti.
19. Return to pan.
20. Add cooking creme; toss to coat.
21. Stir in seafood mixture and basil.
22. Top with Parmesan.

olive oil, shrimp, bay scallops, red pepper, onion, garlic, tomatoes, chicken, water, mussels, philadelphia original cooking creme, fresh basil, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-seafood-pasta-pomodoro-124303.aspx (may not work)