Roasted Three-Pepper Pasta Primavera

• 1/2 lb. (225 g) fettuccine, uncooked
• 3/4 cup 25%-less-sodium chicken broth
• 2 roasted red peppers, divided
• 1/4 tsp. cayenne pepper
• 1 roasted green pepper
• 1 roasted yellow pepper
• 1/2 cup Philadelphia Chive & Onion Cream Cheese Product
• 1/4 cup Kraft 100% Parmesan Grated Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, blend broth, 1 roasted red pepper and cayenne pepper in blender until smooth.
3. Cut remaining roasted peppers into strips.
4. Drain pasta in colander.
5. Meanwhile, cook pepper puree and cream cheese product in same saucepan on medium heat 1 to 2 min.
6. or until cream cheese is melted and sauce is heated through, stirring constantly.
7. Add pasta and pepper strips to sauce; mix lightly.
8. Serve topped with Parmesan.

red peppers, cayenne pepper, green pepper, yellow pepper, philadelphia chive , cheese

Taken from www.kraftrecipes.com/recipes/roasted-three-pepper-pasta-primavera-125629.aspx (may not work)