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Main dishes

Cheesy Chicken and Pasta Cakes with Creamy Guajillo Sauce

photo by:kraft
Leftover chicken tastes even better the second time around when you serve it with creamy guajillo sauce and Parmesan-cheesy pasta cakes.
45 min
1 hr 15 min
8 servings

What You Need

lb.  spaghetti, broken into 2-inch lengths
Tbsp.  KRAFT Grated Parmesan Cheese, divided
 green onions, chopped, divided
cups  shredded cooked chicken
cup   finely chopped red peppers
cup  frozen corn
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
 eggs, beaten
cup  flour
cup  guajillo salsa
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened

Make It

COOK pasta as directed on package, omitting salt; drain, reserving 1/2 cup cooking water. Reserve 2 Tbsp. Parmesan and 1 Tbsp. onions. Combine remaining Parmesan and onions with pasta and all remaining ingredients except salsa and cream cheese; shape into 8 (4-inch) patties, using about 1/2 cup pasta mixture for each. Refrigerate 30 min. Meanwhile, blend reserved spaghetti cooking water, salsa and cream cheese in blender until smooth.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add pasta cakes, in batches; cook 2 to 3 min. on each side or until heated through and browned on both sides. Meanwhile, cook cream cheese sauce in saucepan on medium heat 5 min. or until heated through, stirring frequently.

SERVE pasta cakes topped with sauce, and reserved Parmesan and onions.

Kraft Kitchens Tips

Make Ahead
Pasta cakes can shaped ahead of time. Refrigerate up to 12 hours before cooking as directed. Or, freeze cakes in airtight container up to 1 week. Thaw in refrigerator overnight before cooking as directed. Prepare sauce as directed while cakes are cooking.
Substitute shredded cooked turkey or pork for the chicken.
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