8 oz philadelphia chive & onion cream cheese spread
1 cup italian* five cheese blend shredded kraft
1 cup peas frozen
1 bell pepper red chopped
Equipment
frying pan
Directions
Cook pasta as directed on package, omitting salt.
Drain pasta, reserving 1 cup of the cooking water.
Cook and stir peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender.
Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 min. or until cream cheese is melted and peas are heated through.
Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.
