Roasted Three-Pepper Pasta Primavera

• 1/2 lb. fettuccine, uncooked
• 1 each roasted green and yellow bell pepper
• 2 roasted red bell peppers, divided Target 1 pkg For $2.99 thru 02/06
• 3/4 cup fat-free reduced-sodium chicken broth
• 1/4 tsp. crushed red pepper
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat broiler.
2. Cook pasta in large saucepan as directed on package, omitting salt.
3. Meanwhile, cut roasted green pepper, yellow pepper and 1 roasted red pepper into strips; set aside.
4. Blend broth, crushed pepper and remaining roasted red pepper in blender until smooth; pour into large saucepan.
5. Add cream cheese spread; cook and stir on medium heat 1 to 2 min.
6. or until cream cheese is completely melted and sauce is well blended and heated through.
7. Remove from heat.
8. Drain pasta.
9. Add to ingredients in saucepan along with the pepper strips; mix lightly.
10. Top with Parmesan.

fettuccine, pepper, red bell peppers, chicken broth, red pepper, philadelphia, parmesan cheese

Taken from www.kraftrecipes.com/recipes/roasted-three-pepper-pasta-primavera-118558.aspx (may not work)