Pasta Italiano

• 1/2 lb. (8 oz.) 2% Milk VELVEETA, cut up
• 1/4 cup fat-free milk
• 1 pkg. (9 oz.) frozen artichoke hearts, thawed, drained and chopped
• 1/2 cup frozen green peas, thawed, drained
• 1/2 cup chopped seeded tomatoes
• 1 tsp. dried basil leaves
• 12 oz. fettuccine, cooked, drained
• 3 slices OSCAR MAYER Smoked Ham, chopped
• 1 tsp. oil

1. Mix VELVEETA Made With 2% Milk and milk in medium saucepan; cook on low heat until VELVEETA is completely melted, stirring frequently.
2. Add artichokes, peas, tomatoes and basil; cook until heated through, stirring occasionally.
3. Toss hot pasta with ham and oil; place in serving bowl.
4. Add VELVEETA mixture; toss to coat.

milk, milk, frozen artichoke, frozen green peas, tomatoes, basil, ham, oil

Taken from www.kraftrecipes.com/recipes/-17357.aspx (may not work)