Thursday, April 17, 2008


Simply delicious! The kids loved the cheesiness & so did I! Served with Texas Garlic Cheese Toast.

Prep Time:
5 min
Total Time:
30 min
6 servings, 1 cup each

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 pkg. (9 oz. each) refrigerated cheese tortellini (I used frozen)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed (I used a whole pkg!)
1 cup frozen peas
3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
6 slices OSCAR MAYER Bacon, cooked, drained and crumbled (I used reg. bacon, diced and fried)

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. * Because I used frozen, it was a bit runny so I used the whole pkg of cream cheese and then thickened over med. heat with a few tblsp. of cornstarch mixed with cold water*

STIR in shredded cheese and bacon.

~yet another wonderful recipe from KRAFT FOODS ~