Tortellini & Vegetable Bake
Published: Friday, April 9, 2021
10 oz. (2 ½ c.) dried cheese-filled tortellini or 2 (9 oz.) pkgs. refrigerated tortellini
1 medium carrot, thinly sliced
1 ½ c. sugar snap peas, halved crosswise
1 Tbsp. margarine or butter
1 lb. skinless, boneless chicken breasts, cut into bite-size pieces
1 c. sliced fresh mushrooms
1/3 c. chicken broth
2 Tbsp. snipped fresh oregano or 1 ½ tsp. dried oregano, crushed
2 tsp. all-purpose flour
¾ tsp. garlic salt
½ tsp. pepper
1 c. milk
8 oz. pkg. cream cheese, cubed and softened
1 Tbsp. lemon juice
1 c. quartered cherry tomatoes
1 small red or green sweet pepper, coarsely chopped
2 Tbsp. grated Parmesan cheese
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.
Meanwhile, heat margarine or butter in a 12" skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
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 baking dish or shallow 3-qt. casserole.
Bake, covered, in a 350° oven for 30-35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. —Makes 12 main-dish servings.
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