Seafood Linguine

• 1-1/2 cups onions, finely chopped
• 1-1/2 cups red peppers, chopped
• 2/3 cup butter
• 4-1/2 cups mushrooms, sliced
• 1 qt. milk
• - Philadelphia Cream Cheese Product, Roasted Red Pepper
• 7 cups imitation crabmeat, flaked
• 1/2 cup fresh parsley, chopped
• 1 Tbsp. dill weed
• 2 tsp. garlic salt
• linguine, uncooked

1. Saute onions and peppers in butter in large saucepan on medium heat 5 to 6 min.
2. or until vegetables are crisp-tender.
3. Add mushrooms; saute an additional 3 to 4 min.
4. or until mushrooms are tender and lightly browned.
5. Add milk and cream cheese spread.
6. Reduce heat to low; cook 8 to 10 min.
7. or until cheese is completely melted and mixture is well blended, stirring frequently.
8. Add crabmeat, parsley and seasonings; mix well.
9. Keep warm.
10. Cook linguine as directed on package; drain.
11. For each serving: Spoon 1 cup (250 mL) of the linguine onto warm serving plate; top with 1 cup (250 mL) of the cream cheese sauce.

onions, red peppers, butter, mushrooms, milk, cream cheese, imitation crabmeat, fresh parsley, dill weed, garlic salt, linguine

Taken from www.kraftrecipes.com/recipes/seafood-linguine-104820.aspx (may not work)