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4 servings, 1-1/2 cups each
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Save 30 calories and 6 grams of fat, including 2 g sat fat, per serving by preparing with KRAFT Lite Italian Dressing and PHILADELPHIA Neufchatel Cheese.
Prepare using a white fish, such as cod or snapper, and substituting 1/2 cup roasted red pepper strips for the 3 poblano chiles.
Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
* 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.
This pasta was delicious! I love Poblano chiles and this was perfect. I wouldn't change anything about it. This pasta can be paired up with any meat or fish, I would also eat it alone with salad on the side.
Very good. Would be great with chicken strips also.
used a few shakes of red pepper b/c we didn't have poblano and 2 cups of broth and 1 container of Neufchatel cheese, and sundried tomato with paremesan dressing... b/c i didn't have enough salmon on hand I used some leftover roasted chicken and threw it in with some asparagus.... "delicious, awesome, superb, and the best" were used to describe the meal by the 3 and 5 year old.