Tortellini and Garden Vegetable Bake


10ounces  dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
1medium carrot, thinly sliced
1 1/2cups  sugar snap peas, halved crosswise
1tablespoon  margarine or butter
1pound  skinless, boneless chicken breasts, cut into bite-size pieces
1cup  sliced fresh mushrooms
1/3cup  chicken broth
2tablespoons  snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
2teaspoons  all-purpose flour
3/4teaspoon  garlic salt
1/2teaspoon  pepper
1cup  milk
18 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
1tablespoon  lemon juice
1cup  quartered cherry tomatoes
1small red or green sweet pepper, coarsely chopped
2tablespoons  grated Parmesan cheese

directions1.Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.2.Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.3.Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.4.Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier.

 Makes 12 main-dish servings.

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