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, drained and crumbled

POUR broth and water into large saucepan; stir. Bring to boil on medium-high heat. Add tortellini. Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain.)

ADD cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.

STIR in shredded cheese and bacon.

**NOTE**
Substitute:

Prepare as directed with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

Substitute

Substitute 4 cups fresh baby spinach leaves for 1 cup frozen peas and stir in 1/4 cup sun-dried tomatoes packed in oil, drained with the shredded cheese.

How to Warm the Pasta Serving Bowl

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.