Tortellini In Creamy Rose Sauce

• 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

1. 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.
2. 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.
3. Stir in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.

oil, onion, clovegarlic, chicken broth, spaghetti sauce, philadelphia original cooking creme, baby spinach leaves, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/tortellini-in-creamy-rose-sauce-50176535 (may not work)