Creamy Tomato Tortellini

• 1 pkg. (9 oz.) fresh or frozen cheese tortellini
• 2 cups frozen broccoli florets
• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 tsp. Italian seasoning
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding the 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.
4. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
5. Drain pasta mixture.
6. Add to tomato mixture in skillet; mix lightly.
7. Sprinkle with Parmesan.

frozen cheese, frozen broccoli, italianstyle diced tomatoes, philadelphia cream cheese, italian seasoning, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-tomato-tortellini-106877.aspx (may not work)