Shrimp, Tortellini & Spinach

What You Need!

1 pkg. (9 oz.) refrigerated cheese tortellini

1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

2 cloves garlic, minced

1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained

3/4 lb. cooked cleaned medium shrimp

1 bag (6 oz.) baby spinach leaves

1/4 cup chopped fresh basil

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

COOK pasta in large saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with cheese.

Kraft Kitchens Tips

Chicken, Tortellini & Spinach

Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cooked and cut into bite-size pieces, for the 3/4 lb. shrimp.

Substitute

Prepare using 5 cups packed torn fresh spinach.

shrimp, tortellini & spinach recipe at kraftfoods.com



Olivia Vidal
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