1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1-1/2 cups fat-free reduced-sodium chicken broth
1 cup spaghetti sauce
1 pkg. (9 oz.) refrigerated cheese tortellini
1/2 cup PHILADELPHIA Original Cooking Creme
4 cups loosely packed baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil.
ADD pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
STIR in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.