Entrée

Simple & Creamy Tortellini Alfredo

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prep time

30 min

total time

30 min

makes

6 servings, 1 cup (250 mL) each

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kraft

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What You Need

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1 cup water

2 pkg. (250 g each) refrigerated cheese tortellini

1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread

3 cups frozen peas

3/4 cup Kraft 4 Cheese Italiano Shredded Cheese

6 slices bacon, cooked, crumbled

Make It

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.)

ADD cream cheese spread and peas; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended, stirring occasionally.

STIR in shredded cheese and bacon.

kraft kitchens tips

Variation

Substitute 4 cups fresh baby spinach leaves for 1 cup of the frozen peas; and stir in 1/4 cup drained oil-packed sun-dried tomatoes along 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 the 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.

Substitute

Substitute frozen mixed vegetables for the peas.

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rating

whole family loved it .. minus the peas (personally I loved the peas)
posted by sanjad | on 1/4/2012

rating

I made this with reduced fat/sodium chicken broth, tri-coloured tortellini , about two cups of peas and light Herb & Garlic Philly. I did not use bacon, but did add reduced fat Italiano Blend. It turned out bland yet somehow "rich." Next time I make I shall try adding a bit more broth (as mentioned in other reviews)- can someone also please suggest an appropriate spice? I added dehydrated garlic to the leftovers and will see how it tastes the day after. This was quick and easy, a good foundation that needs a bit of tweaking.
posted by BirdieMommie | on 12/25/2011

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Did not turn out great, very thick and over-powering even though I used less cheese then the recipe called for. Far too rich for me and will not make again. Nice idea, but outcome not at all what expected.
posted by a cook | on 1/30/2009

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Very Good. I use light cream cheese.
posted by RinnaRose | on 9/19/2008

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This is so yummy and easy! It would make a nice dish for lunch or brunch! I made it with monteray jack cheese as I didn't have cheddar cheese and it still tasted excellent!
posted by janjo | on 3/27/2008

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I found the sauce to thick and heavy. Next time would use more water/broth. We substituted crispy proscuito for the bacon, which elevated the dish.
posted by a cook | on 3/11/2008

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Wonderful - my 3 yr old and 18 month old loved it!
posted by jackie_burke | on 3/5/2008

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This was super simple and fast to make. I substituted the tortellini for whole wheat penne and used beef broth instead of chicken...awesome!
posted by maisey81 | on 2/12/2008

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Overall very good. But too many peas! I stopped adding peas after 2 cups... and the next day leftovers tasted very peasy. In future I will not add too many peas, maybe just 1 cup. My husband agrees. Though our 3 year old didn't notice and ate it all up! I did use a half brick of cream cheese because thats what I had and it worked fine. It paired great with the Southwestern salad kit from Our Compliments, YUM!
posted by thirteenpixies | on 2/7/2008

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Simple, delicious, and very filling! Using coloured tortellini also makes this dish very attractive.
posted by JohnnysGirl | on 1/8/2008