September 14, 2007 Tortellini Veggie Bake

Easy Tastebud Delights

9.14 Edition (September 14, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Friday to you. I hope you all have a wonderful weekend.

Today's recipe sounds very tasty. Enjoy!

Tortellini Veggie Bake

10 oz. pkg. cheese tortellini
1 medium, thinly sliced carrot
1-1/2 cups sugar snap peas
1 lb. skinless/boneless chicken breast cut into bite-sized pieces
1 cup sliced, fresh mushrooms
1 tbsp. butter
1/3 cup chicken broth
1-1/2 tsp. oregano
2 tsp. flour
1/2 tsp. garlic salt
pepper, to taste
1 cup milk
1-8 oz. pkg. cream cheese, cubed
1 tbsp. lemon juice
1 cup quartered cherry tomatoes
1 small chopped red or green pepper
2 tbsp. grated parmesan cheese

Cook pasta and add carrot and peas during the last minutes of boiling. Drain.

Cook chicken and mushrooms in hot butter. Remove from pan. In zippy bag, mix broth, flour and seasonings and shake well. Add to skillet with milk. Cook and stir until thick. Add cream cheese until smooth. Remove from heat and stir in lemon juice. Add pasta and chicken mixture, tomatoes and peppers and toss to coat. Put into ungreased shallow 3 quart baking dish.

Bake covered at 350 for 30-35 minutes. Stir mixture and sprinkle with parmesan cheese.

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