Name: Tortellini and Garden Vegetable Bake
Ingredients: 10 oz. dried cheese-filled tortellini (2 1/2 cups) or two 9-ounce packages refrigerated tortellini; 1 medium carrot, thinly sliced; 11/2 cups sugar snap peas, halved crosswise; 1 tbsp. margarine or butter; 1 lb. skinless, boneless chicken breasts, cut into bite-size pieces; 1 cup sliced fresh mushrooms; 1/3 cup chicken broth; 2 tbsp. snipped fresh oregano or 1 1/2 tsp. Dried oregano, crushed; 2 tsp. all-purpose flour; 3/4 tsp. garlic salt; 1/2 tsp. pepper; 1 cup milk; 1 8-ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened; 1 tbsp. lemon juice; 1 cup quartered cherry tomatoes; 1 small red or green sweet pepper, coarsely chopped; 2 tbsp. grated Parmesan cheese

Tortellini and Garden Vegetable Bake

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Tortellini And Garden Vegetable Bake is an impressive dinner. Made with 10 oz. dried cheese-filled tortellini (2 1/2 cups) or two 9-ounce packages refrigerated tortellini, 1 medium carrot, thinly sliced, 11/2 cups sugar snap peas, halved crosswise, 1 tbsp. margarine or butter and 1 lb. skinless, boneless chicken breasts, cut into bite-size pieces, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.

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👨‍🍳 Instructions

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.

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