Ingredients

1. 1 package (9 ounces) refrigerated cheese tortellini
2. 1 cup chopped fresh broccoli
3. 1/4 cup reduced-fat butter, cubed
4. 1/4 cup all-purpose flour
5. 3/4 cup fat-free milk
6. 1/4 cup half-and-half cream
7. 1-1/2 cups cubed fully cooked lean ham
8. 4 ounces reduced-fat cream cheese, cubed
9. 1/2 cup grated Parmigiano-Reggiano cheese
10. 1 teaspoon dried basil
11. 1/2 teaspoon garlic powder
12. 1/4 teaspoon pepper
13. 1 medium tomato, seeded and chopped

Directions

1. In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking.
2. 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.
3. 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. Yield: 6 servings.