Hi Donna, Here's a little something I just picked up today. Gonna have to try it this weekend. I'll let you know how it tastes. Shrimp, Tortellini & Spinach 
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1 pkg. (9 oz.) refrigerated cheese tortellini -
¼ cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing -
2 cloves garlic, minced -
1 can (14-½ oz.) no-salt-added diced tomatoes, undrained -
¾ lb. cooked cleaned medium shrimp -
1 bag (6 oz.) baby spinach leaves -
¼ cup chopped fresh basil -
2 Tbsp. KRAFT Grated Parmesan Cheese -
COOK tortellini in large (4-qt.) 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 tortellini and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally. -
SERVE topped with the cheese. Of course, I'll have to make a loaf or two of Garlic Bread. Also, if you're not crazy about Shrimp the way that I am, you can substitute Chicken, substituting 1 lb of boneless, skinless Chicken Breasts, cooked & cut into bite-size pieces, for the 3/4 lb of Shrimp. 
Have A Great Weekend My Friend, Phil
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