Ingredients
1 package (9 ounces) refrigerated cheese tortellini1 cup chopped fresh broccoli1/4 cup reduced-fat butter, cubed1/4 cup all-purpose flour3/4 cup fat-free milk1/4 cup half-and-half cream1-1/2 cups cubed fully cooked lean ham4 ounces reduced-fat cream cheese, cubed1/2 cup grated Parmigiano-Reggiano cheese1 teaspoon dried basil1/2 teaspoon garlic powder1/4 teaspoon pepper1 medium tomato, seeded and chopped
Preparation
In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking.
In a large nonstick skillet over medium heat, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened.
Add the ham, cheeses, basil, garlic powder and pepper; cook and stir until cream cheese is melted. Stir in tomato. Drain tortellini mixture; add to the pan and heat through.
