Make and share this Tortellini and Garden Vegetable Bake recipe from Food.com.
Provided by ddav0962
Categories One Dish Meal
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 17
Steps:
- 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-inch 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-inch baking dish or shallow 3-quart casserole.
- 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.
Nutrition Facts : Calories 244.7, Fat 13.8, SaturatedFat 6.3, Cholesterol 58.5, Sodium 289.7, Carbohydrate 16.5, Fiber 1.6, Sugar 2.1, Protein 14.2
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