Roasted Three-Pepper Pasta Primavera

Ingredients:

• 1/2 lb.(225 g) fettuccine, uncooked
• 3/4 cup 25%-less-sodium chicken broth
• 2 roasted red peppers, divided
• 1/4 tsp. cayenne pepper
• 1 roasted green pepper
• 1 roasted yellow pepper
• 1/2 cup(1/2 of 250-g tub) Chive & Onion Cream Cheese
• 1/4 cup Kraft 100% Parmesan Grated Cheese

Directions:

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, blend broth, 1 roasted red pepper and cayenne pepper in blender until smooth.
3. Cut remaining roasted peppers into strips.
4. Meanwhile, cook pepper puree and cream cheese product in same saucepan on medium heat 1 to 2 min. or until cream cheese is melted and sauce is heated through, stirring constantly.
5. Add pasta and pepper strips to sauce; mix lightly.

Serve topped with Parmesan.

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How to Roast Peppers:
Heat broiler. Place whole peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut each pepper lengthwise into 4 pieces; remove and discard seeds. Use as directed.