Creamy Pasta Primavera with Ham

• 1 lb. penne pasta, uncooked
• 3 cups small broccoli florets
• 4 carrots, peeled, chopped Target 2 lb For $3.00 thru 02/06
• 1/4 cup butter
• 3 cloves garlic, minced
• 1/4 cup flour
• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 3/4 cup KRAFT Shredded Parmesan Cheese, divided
• 1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Smoked Ham, chopped

1. Cook pasta in Dutch oven as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
2. Meanwhile, melt butter in large saucepan on low heat.
3. Add garlic; cook and stir 1 min.
4. Stir in flour; cook and stir 2 min.
5. Gradually stir in broth; cook on medium heat until mixture boils and thickens, stirring constantly.
6. Add cream cheese, Italian cheese blend and 1/4 cup Parmesan; cook and stir 2 min.
7. or until cheeses are melted and sauce is well blended.
8. Heat oven to 375 degrees F. Drain pasta mixture; return to pan.
9. Add cheese sauce and ham; mix lightly.
10. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining Parmesan.
11. Bake 20 min.
12. or until heated through.

penne pasta, broccoli florets, carrots, butter, garlic, flour, chicken broth, philadelphia cream cheese, shredded italian, parmesan cheese, ham

Taken from www.kraftrecipes.com/recipes/creamy-pasta-primavera-ham-166919.aspx (may not work)