3 roasted poblano chiles, peeled, seeded, deveined and sliced
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened
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How do I make it ?
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat dressing in medium skillet on medium-high heat. Add fish; cook 6 min. or until fish flakes easily with fork, stirring occasionally. While fish is cooking, blend broth, chiles and cream cheese in blender until smooth.
Drain pasta; return to pan. Add cream cheese mixture; stir to evenly coat. Cook on medium heat 3 to 5 min. or until heated through, stirring occasionally. Serve with fish.
Kraft Kitchen Tips!
Prepare using a white fish, such as cod or snapper, and substituting 1/2 cup roasted red pepper strips for the 3 poblano chiles.
How to Roast the Chiles
Heat broiler. Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until chiles are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until chiles are cooled. Remove chiles from bag. Peel away blackened skins with small knife; discard skins. Cut chiles lengthwise in half; remove and discard seeds. Use chiles as directed in recipe.
Calories From Fat
% Daily Value
Total fat 20 g
Saturated fat 8 g
Cholesterol 100 mg
Sodium 390 mg
Total carbohydrate 47 g
Dietary fibre 2 g
Sugars 6 g
Protein 33 g
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.