Ingredients
1Tbsp.olive oil
1 onion, chopped
1 clovegarlic, minced
1-1/2 cupsfat-free reduced-sodium chicken broth
1 cup spaghetti sauce
1 pkg.(9 oz.) refrigerated cheese tortellini
1/2 cup PHILADELPHIA Original Cooking Creme
4 cupsloosely packed baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
Preparation
Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil. Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally. Stir in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.
