Tortellini Vegetable Bake
Prep Time
15m
Sugar snap peas and cherry tomatoes brighten this saucy chicken casserole.
Active Time
15m
Inactive Time
30m
Total
1h
Ingredients
10 oz dried cheese-filled tortellini, or 18oz refrigerated tortellini
1 medium carrot, thinly sliced
1.5 cups sugar snap peas, halved cross-wise
1 tbsp butter (or olive oil)
1 lb chicken breasts, cut into bite-sized pieces
1 cup sliced mushrooms
1/3 cup chicken broth
2 tbsp fresh oregano, or 1.5 tsp dried oregano
2 tsp flour
3/4 tsp garlic salt
1/2 tsp pepper
1 cup milk
8oz cream cheese
1 tbsp lemon juice
1 small red or green pepper, chopped
2 tbsp grated parmesan cheese
Directions
Heat oven to 350.
Cook tortellini in boiling salted water according to package directions:
Add carrot for last 5 minutes
Add sugar snap peas for last 60 seconds.
Drain.
Meanwhile, heat butter or olive oil in a 12-inch skillet.
Add chicken and mushrooms.
Cook about 5 minutes or until the chicken is no longer pink on the outside. Remove from skillet.
Whisk together chicken broth, oregano, flour, garlic salt, and pepper.
Add to skillet with milk. 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 and chicken mixtures, and the chopped pepper.
Put into ungreased 13x9 baking dish.
Bake covered for 30-35 minutes, or until heated through.
Stir and sprinkle on parm. Serve.
Source:
http://www.bhg.com/recipe/poultry/tortellini-and-garden-vegetable-bake/