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
- 1 1/2 teaspoons dried oregano, crushed
- 2 teaspoons all-purpose flour
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 cup milk
- 1 8 ounce package cream cheese, cubed and softened
- 1 tablespoon lemon juice
- 1 cup quartered cherry tomatoes
- 1 small red or green sweet pepper, coarsely chopped
- 2 tablespoons grated Parmesan cheese
Directions:
- 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, 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.
- Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
- Stir mixture and sprinkle with Parmesan cheese.
Source: http://www.recipe.com/tortellini-and-garden-vegetable-bake/