Prepare Simple & Creamy Tortellini Alfredo in under half an hour. This one-pot tortellini Alfredo is a great weeknight dish when you're short on time.
What You Need
Original recipe yields 6 servings
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 pkg. (9 oz. each) refrigerated cheese tortellini
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
6 slices OSCAR MAYER Bacon, cooked, crumbled
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* Made with quality cheeses crafted in the USA.
Let's Make It
Bring broth and water to boil in large saucepan on medium-high heat. Add pasta; stir. Cover; simmer on medium-low heat 8 to 9 min. or until pasta is tender. (Do not drain.)
Stir in cream cheese and peas; cook, uncovered, 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.
Stir in shredded cheese and bacon.
Fill half your plate with fruit and/or vegetables that are steamed, sautéed, roasted or raw.
Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute 4 cups firmly packed fresh baby spinach leaves for the peas, and stir in 1/4 cup drained oil-packed sun-dried tomatoes 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.
Substitute frozen mixed vegetables for the peas.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup 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.