Creamy Tomato Tortellini

Ingredients

• 2 cups broccoli florets frozen
• 14 oz canned tomatoes diced italian-style undrained canned
• 4 oz philadelphia cream cheese cubed ()
• 1 tsp penzey's southwest seasoning dried italian
• 0.3 cup parmesan cheese grated kraft
• 9 oz cheese tortellini refrigerated uncooked

Equipment

• frying pan
• sauce pan

Directions

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
2. Meanwhile, cook tomatoes in large skillet on medium heat 5 min.
3. Add cream cheese and seasoning; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
4. Drain pasta mixture.
5. Add to tomato mixture in skillet; mix lightly.
6. Sprinkle with Parmesan.