Pasta Tossed with Blue Cheese Sauce

• 1/2 lb. fettuccine, uncooked
• 1 Tbsp. butter or margarine
• 1 cup coarsely chopped leeks
• 1/4 cup coarsely chopped PLANTERS Pecans
• 1-1/2 cups OSCAR MAYER Smoked Ham strips
• 1/4 cup Madeira wine
• 1 clove garlic, minced
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 1/2 cup ATHENOS Crumbled Blue Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, melt butter in skillet on medium heat.
3. Add leeks and nuts; cook and stir 5 min.
4. or until leeks are tender.
5. Add ham; cook 3 min.
6. or until heated through, stirring occasionally.
7. Set aside.
8. Cook wine and garlic in medium saucepan on low heat 1 min.
9. Add cream cheese spread and milk; cook until cream cheese spread is melted and mixture is blended, stirring occasionally.
10. Remove from heat; stir in blue cheese.
11. Drain pasta; place in large serving bowl.
12. Add ham mixture and cheese sauce; mix lightly.

fettuccine, butter, leeks, pecans, ham strips, madeira wine, clove garlic, philadelphia cream cheese, milk, cheese

Taken from www.kraftrecipes.com/recipes/-19815.aspx (may not work)