Hi....
This is a really great recipe...filled with chicken and lots of veggies. If you want to make it meatless, just omit the chicken for a great vegetarian meal...and healthy too!
Enjoy!
hugs,
peg
Tortellini and Garden Vegetable Bake
Makes: 12 servings
Prep 30 mins Bake 30 mins
Ingredients
10 Ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages
refrigerated tortellini
1 medium carrot, thinly sliced
1 1/2 Cups sugar snap peas, halved crosswise
1 Tablespoon margarine or butter
1 Pound skinless, boneless chicken breasts, cut into bite-size pieces
1 Cup sliced fresh mushrooms
1/3 Cup chicken broth
2 Tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
2 Teaspoons all-purpose flour
3/4 Teaspoon garlic salt
1/2 Teaspoon pepper
1 cup milk
1 (8-oz) package cream cheese or light cream cheese (Neufchatel), cubed and softened
1 tablespoon lemon juice
1 cup quartered cherry or grape tomatoes
1 small red or green sweet pepper, coarsely chopped
2 Tablespoons grated Parmesan cheese
Directions
1. 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.
2. 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.
3. 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.
4. 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. Makes 12 main-dish servings.
From the Test Kitchen
Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.
Recipe source: http://www.bhg.com/recipe/poultry/tortellini-and-garden-vegetable-bake/
This is a really great recipe...filled with chicken and lots of veggies. If you want to make it meatless, just omit the chicken for a great vegetarian meal...and healthy too!
Enjoy!
hugs,
peg
Tortellini and Garden Vegetable Bake
Makes: 12 servings
Prep 30 mins Bake 30 mins
Ingredients
10 Ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages
refrigerated tortellini
1 medium carrot, thinly sliced
1 1/2 Cups sugar snap peas, halved crosswise
1 Tablespoon margarine or butter
1 Pound skinless, boneless chicken breasts, cut into bite-size pieces
1 Cup sliced fresh mushrooms
1/3 Cup chicken broth
2 Tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
2 Teaspoons all-purpose flour
3/4 Teaspoon garlic salt
1/2 Teaspoon pepper
1 cup milk
1 (8-oz) package cream cheese or light cream cheese (Neufchatel), cubed and softened
1 tablespoon lemon juice
1 cup quartered cherry or grape tomatoes
1 small red or green sweet pepper, coarsely chopped
2 Tablespoons grated Parmesan cheese
Directions
1. 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.
2. 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.
3. 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.
4. 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. Makes 12 main-dish servings.
From the Test Kitchen
Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.
Recipe source: http://www.bhg.com/recipe/poultry/tortellini-and-garden-vegetable-bake/