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. dried Italian seasoning
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
Meanwhile, cook tomatoes in large skillet on medium heat 5 min. Add cream cheese and seasoning; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
Drain pasta mixture. Add to tomato mixture in skillet; mix lightly. Sprinkle with Parmesan.
Prepare using PHILADELPHIA Neufchatel Cheese.
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Prepare using frozen cheese tortellini.
Substitute your favorite frozen vegetable blend for the broccoli.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.