CHEESY CHICKEN AND PASTA CAKES

Cheesy Chicken and Pasta Cakes image

Serve up these Cheesy Chicken and Pasta Cakes to make the most of leftover chicken. Enjoy these savory pasta cakes with creamy guajillo sauce and Parmesan cheese for a dish that's sure to please the whole family.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g