Prep Time:
5 min
Total Time:
30 min
Makes:
6 servings, 1 cup each
1 can
(14-1/2 oz.) fat-free reduced-sodium chicken broth
2 pkg.
(9 oz. each) refrigerated cheese tortellini
4 oz.
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup
KRAFT Finely Shredded Italian* Five Cheese Blend
6 slices
OSCAR MAYER Bacon, cooked, drained and crumbled
POUR broth and water into large saucepan; stir. Bring to boil on medium-high heat. Add tortellini. Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain.)
ADD cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.
STIR in shredded cheese and bacon.
* Made with quality cheeses crafted in the USA.
Substitute
Prepare as directed with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.
Substitute
Substitute 4 cups fresh baby spinach leaves for 1 cup frozen peas and stir in 1/4 cup sun-dried tomatoes packed in oil, drained with the shredded cheese.
How to Warm the Pasta Serving Bowl
Few things lose heat faster than hot cooked pasta served in a cold bowl. To help keep cooked pasta hot, preheat the serving bowl by pouring hot water into the empty bowl and letting it stand for a minute to warm up. Drain water and fill with cooked pasta just before serving.
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