Cheesy Chicken and Pasta Cakes with Creamy Guajillo Sauce

• 1/4 lb. spaghetti, broken into 2-inch lengths
• 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 3 green onions, chopped, divided
• 2 cups shredded cooked chicken
• 1/2 cup finely chopped red peppers
• 1/2 cup frozen corn
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 2 eggs, beaten
• 1/4 cup flour
• 1 cup guajillo salsa
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened

1. Cook pasta as directed on package, omitting salt; drain, reserving 1/2 cup cooking water.
2. Reserve 2 Tbsp.
3. Parmesan and 1 Tbsp.
4. onions.
5. Combine remaining Parmesan and onions with pasta and all remaining ingredients except salsa and cream cheese; shape into 8 (4-inch) patties, using about 1/2 cup pasta mixture for each.
6. Refrigerate 30 min.
7. Meanwhile, blend reserved spaghetti cooking water, salsa and cream cheese in blender until smooth.
8. Heat large nonstick skillet sprayed with cooking spray on medium heat.
9. Add pasta cakes, in batches; cook 2 to 3 min.
10. on each side or until heated through and browned on both sides.
11. Meanwhile, cook cream cheese sauce in saucepan on medium heat 5 min.
12. or until heated through, stirring frequently.
13. Serve pasta cakes topped with sauce, and reserved Parmesan and onions.

lengths, parmesan cheese, green onions, chicken, red peppers, frozen corn, mozzarella cheese, eggs, flour, guajillo salsa, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-pasta-cakes-creamy-guajillo-sauce-146120.aspx (may not work)