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Tortellini Vegetable Bake Recipe

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This recipe for Tortellini Vegetable Bake is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 oz. pkg. refrigerated tortellini
¾ c. sugar-snap peas
¼ c. thinly sliced carrots
1 large chicken breast
1 small can mushrooms
3 Tbs. chicken broth
1 tsp. flour
¾ tsp. dried oregano
¼ tsp garlic salt/garlic powder
¼ tsp. black pepper
½ c. milk
4 oz. cream cheese, softened
1½ tsp. lemon juice
1 roma tomato, chopped
1 Tbs. grated Parmesan cheese
Directions:
Directions:
1. Cook tortellini according to package directions, adding the peas and carrots during the last couple minutes of cooking; drain.
2. Meanwhile, cook chicken and mushrooms in skillet, remove from skillet.
3. Combine chicken broth, flour, oregano, garlic salt/powder, and pepper. Add to skillet along with milk. Cook and stir until thickened and bubbly, add cream cheese. Cook and stir until smooth. Remove from heat; stir in lemon juice. Stir in pasta mixture, chicken mixture, and tomatoes.
4. Transfer to ungreased 2-qt. baking dish
5. Bake, covered at 350º for 35 minutes. Sprinkle with parmesan cheese before serving

 

 

 

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