Creamy Vegetable Pasta

• 3 qt. PHILADELPHIA Original Cream Cheese, cubed
• 1 qt. chicken stock
• 1-1/2 cups KRAFT Grated Parmesan Cheese
• 2 Tbsp. dried oregano leaves
• 1 Tbsp. cracked black pepper
• 2-1/4 gal. assorted fresh vegetables (bell peppers, zucchini, mushrooms), cut up
• 1-1/2 cups unsalted butter
• 1-1/2 gals. penne pasta, cooked, drained

1. Combine cream cheese, chicken stock, Parmesan cheese and seasonings in large pot or steam-jacketed kettle; cook on low heat until cream cheese is completely melted, stirring occasionally.
2. Saute vegetables in butter in large saute pan on medium heat until tender.
3. For each serving: Spoon 1/2 cup of the pasta onto serving plate; top with 1/2 cup of the vegetables and 1/3 cup of the cream cheese sauce.
4. Garnish with an additional 1 Tbsp.
5. Parmesan cheese, if desired.

philadelphia original cream cheese, chicken stock, parmesan cheese, oregano, cracked black pepper, fresh vegetables, unsalted butter, penne pasta

Taken from www.kraftrecipes.com/recipes/creamy-vegetable-pasta-97167.aspx (may not work)