Creamy Guajillo Chicken Pasta

• 1-1/2 cups guajillo salsa
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 2 red peppers, cut into strips
• 1 cup frozen corn
• 3/4 lb. spaghetti, uncooked
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 3 green onions, chopped

1. Blend salsa and cream cheese in blender until smooth.
2. Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min.
3. on each side or until browned on both sides.
4. Remove from skillet; cover to keep warm.
5. Add peppers and corn to skillet; cook and stir 3 min.
6. Stir in cream cheese mixture; top with chicken.
7. Cover; cook on medium-low heat 20 min.
8. or until chicken is done (165 degrees F).
9. Meanwhile, cook spaghetti as directed on package.
10. Drain spaghetti; place on large platter.
11. Top with mozzarella, chicken and cream cheese sauce.
12. Sprinkle with Parmesan and onions.

guajillo salsa, philadelphia cream cheese, chicken breasts, red peppers, frozen corn, mozzarella cheese, parmesan cheese, green onions

Taken from www.kraftrecipes.com/recipes/creamy-guajillo-chicken-pasta-144146.aspx (may not work)