Ingredients 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.Read More: http://www.bhg.com/recipe/poultry/tortellini-and-garden-vegetable-bake/
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