Creamy Tomato, Poblano & Shrimp Pasta

• 6 roasted large poblano chiles, peeled, deveined and divided
• 1 can (8 oz.) tomato sauce
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 1 lb. spaghetti, uncooked
• 2 lb. uncooked medium shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Cut 4 chiles into thin strips; set aside.
2. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.
3. Cook spaghetti in 8-qt.
4. stockpot as directed on package, omitting salt.
5. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min.
6. or until shrimp turn pink, stirring frequently.
7. Remove from heat; cover to keep warm.
8. Drain spaghetti, reserving 1/2 cup cooking water.
9. Return spaghetti and reserved water to pot.
10. Add chile sauce, chile strips and shrimp; cook 2 min.
11. on medium-low heat or until heated through, stirring frequently.
12. Stir in 1/2 cup mozzarella; cook and stir 1 min.
13. or until melted.
14. Sprinkle with remaining mozzarella, cilantro and Parmesan.

poblano chiles, tomato sauce, philadelphia cream cheese, shrimp, mozzarella cheese, fresh cilantro, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-tomato-poblano-shrimp-pasta-120763.aspx (may not work)