Creamy Seafood Pasta Pomodoro

Ingredients

• 0.5 lb bay scallops 
• 29 oz tomatoes diced undrained canned
• 1  wyler's bouillon chicken cube instant flavored
• 8 oz philadelphia cream cheese spread 
• 0.5 tsp pepper red divided crushed
• 0.3 cup basil fresh chopped
• 4 cloves garlic minced
• 2 Tbsp milk 
• 1.5 lb mussels with beards removed cleaned scrubbed
• 2 Tbsp olive oil divided
• 1  onion chopped
• 1 Tbsp parmesan cheese grated kraft
• 0.5 lb shrimp deveined uncooked peeled
• 0.8 lb pasta like spaghetti uncooked
• 0.3 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat.
2. Add shrimp, scallops and 1/4 tsp. crushed pepper; cook 3 min. or until shrimp and scallops are lightly browned, stirring frequently.
3. Remove from skillet; cover to keep warm.
4. Add remaining oil and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in garlic and remaining crushed pepper; cook 1 min.
5. Add tomatoes, bouillon and water; stir. Bring to boil.
6. Add mussels; cover. Cook 4 min. Return shrimp and scallops to skillet; cook, covered, 2 min. or until all the mussels have opened and shrimp and scallops are done and heated through. Discard any unopened mussels.
7. Combine cream cheese spread and milk until smooth.
8. Drain spaghetti. Return to pan.
9. Add cream cheese mixture; toss to coat. Stir in seafood mixture and basil. Top with Parmesan.