Ingredients
1 medium red pepper, halved, seeded
1/4 cup KRAFT Zesty Italian Dressing, divided
1/2 cup chicken broth
1/4 cup PHILADELPHIA Cream Cheese Spread
Method
Sources
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Classic red wine vinegar — Italian dressings, marinades, sauces
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Premium cold-pressed EVOO — finishing, dipping, raw applications
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic red wine vinegar — Italian dressings, marinades, sauces
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Premium cold-pressed EVOO — finishing, dipping, raw applications
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
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place fish and peppers in foil-lined 15x10x1-inch baking pan. brush with half of the dressing. broil 10 min. or until fish flakes easily with fork and peppers are crisp-tender, turning over after 5 min. and brushing occasionally with the remaining dressing. cover fish to keep warm. cut peppers into chunks; place in blender container. add chicken broth and onions; cover. blend until pureed; pour into saucepan. bring to boil on medium-high heat. reduce heat to low; simmer 5 min., stirring occasionally. remove from heat. add cream cheese spread; stir until well blended. serve fish topped with the red pepper sauce.