Tortellini in Creamy Rosé Sauce

Ingredients

• 4 cups baby spinach leaves loosely packed
• 0.5 cup philadelphia cream cheese spread ()
• 1.5 cups chicken broth fat-free reduced-sodium
• 1 clove garlic minced
• 1 Tbsp milk 
• 1 Tbsp olive oil 
• 1  onion chopped
• 0.3 cup parmesan cheese grated kraft
• 1 cup classico family favorites pasta sauce traditional
• 9 oz cheese tortellini refrigerated uncooked

Equipment

• frying pan

Directions

1. Mix cream cheese spread and milk until blended.
2. Heat oil in large skillet on medium heat.
3. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in broth and pasta sauce. Bring to boil.
4. Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally.
5. Add cream cheese mixture; cook and stir 3 to 5 min. or until heated through. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
6. Stir in spinach; cook, covered, 1 min. or just until wilted. Top with Parmesan.