Simple & Creamy Tortellini Alfredo

• 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

1. Make It
2. 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.)
3. STIR in cream cheese and peas; cook, uncovered, 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.
4. STIR in shredded cheese and bacon.
5. * Made with quality cheeses crafted in the USA.
6. Kraft Kitchens Tips
7. Substitute
8. Prepare using PHILADELPHIA Neufchatel Cheese.
9. Variation
10. 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.
11. How to Warm the Pasta Serving Bowl
12. 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

chicken broth, water, philadelphia cream cheese, frozen peas, italian, bacon

Taken from www.epicurious.com/recipes/member/views/simple-creamy-tortellini-alfredo-50152673 (may not work)