Cook pasta as directed on package; omitting salt; drain. Return to saucepan.
Heat dressing in medium skillet on medium-high heat. Add fish; cook 6 min. or until fish flakes easily with fork, stirring occasionally.
Meanwhile, blend broth, chiles and cream cheese in blender until smooth. Add to pasta; stir. Cook on medium heat 3 to 5 min. or until heated through, stirring occasionally. Serve fish over pasta.
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 Peppers
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.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups 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.