Tempting Tortellini & Ham

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

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. 

Yield: 6 servings