Creamy Tomato, Poblano & Shrimp Pasta

Ingredients

• 8 oz tomato sauce canned
• 4 oz philadelphia cream cheese cubed softened ()
• 2 Tbsp cilantro leaves fresh chopped
• 1 cup low-moisture part-skim mozzarella cheese shredded divided kraft
• 2 Tbsp parmesan cheese grated kraft
• 6 large roasted poblano chiles divided deveined peeled
• 2 lb shrimp deveined uncooked peeled
• 1 lb pasta like spaghetti uncooked

Equipment

• frying pan
• pot
• blender

Directions

1. Cut 4 chiles into thin strips; set aside. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.
2. Cook spaghetti in 8-qt. stockpot as directed on package, omitting salt. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min. or until shrimp turn pink, stirring frequently.
3. Remove from heat; cover to keep warm.
4. Drain spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved water to pot.
5. Add chile sauce, chile strips and shrimp; cook 2 min. on medium-low heat or until heated through, stirring frequently. Stir in 1/2 cup mozzarella; cook and stir 1 min. or until melted.
6. Sprinkle with remaining mozzarella, cilantro and Parmesan.