Creamy Tomatillo & Shrimp Skillet

• 10 fresh tomatillos (1 lb.), husks removed
• 2 jalapeno peppers, seeded
• 1/2 cup chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 2 cloves garlic
• 3 cups farfalle (bow-tie pasta), uncooked
• 1 Tbsp. oil
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 lb. uncooked deveined peeled large shrimp Safeway 1 lb For $8.99 thru 02/09
• 1 cup chopped fresh cilantro
• 1/3 cup KRAFT Grated Parmesan Cheese, divided
• 1/2 cup KRAFT Shredded Mozzarella Cheese

1. Add tomatillos and peppers to 1 qt.
2. (4 cups) boiling water in large saucepan; simmer on low heat 10 min.
3. or until tender.
4. (Do not return water to full boil.)
5. Drain tomatillo mixture; place in blender.
6. Add broth, cream cheese and garlic; blend until smooth.
7. Cook pasta as directed on package, omitting salt.
8. Meanwhile, heat oil in large skillet on medium-high heat.
9. Add onions; cook 1 min., stirring occasionally.
10. Stir in shrimp; cook 3 min., stirring frequently.
11. Add tomatillo mixture, cilantro and 1/4 cup Parmesan.
12. Bring to boil; simmer on low heat 2 to 3 min.
13. or until shrimp are tender.
14. Drain pasta; place in large bowl.
15. Add shrimp mixture; mix lightly.
16. Top with mozzarella and remaining Parmesan.

peppers, chicken broth, philadelphia cream cheese, garlic, farfalle, oil, onion, shrimp, fresh cilantro, parmesan cheese, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/creamy-tomatillo-shrimp-skillet-148591.aspx (may not work)