Sausage & Peppers Rotini

• 3 cups rotini pasta, uncooked
• 1 Tbsp. olive oil
• 1 cup halved green pepper strips
• 1/2 cup sliced red onions
• 3/4 lb. (340 g) mild Italian sausage links, cooked, sliced
• 2 Tbsp. tomato paste
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/4 cup skim milk

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook vegetables in oil in large nonstick skillet on medium-high heat 5 to 7 min.
3. or until softened, stirring occasionally and adding sausage and tomato paste to ingredients in skillet for the last minute.
4. Mix cream cheese product and milk until blended.
5. Drain pasta, reserving 1/3 cup cooking water.
6. Add cream cheese mixture and enough of the reserved cooking water to vegetable mixture in skillet until sauce is of desired consistency; cook and stir 2 to 3 min.
7. or until heated through.
8. Add pasta; mix lightly.

rotini pasta, olive oil, pepper, red onions, italian sausage, tomato paste, philadelphia, milk

Taken from www.kraftrecipes.com/recipes/sausage-peppers-rotini-146016.aspx (may not work)