Tortellini and Garden Vegetable Bake

Prep: 15 minutes     Bake 40-45 minutes

Tis’ the season for holiday gatherings and work potlucks… and the dreaded thought of having to make something to feed tons of people without breaking the bank.  Although our staff has decided to skip the holiday potluck this time around, I will be seeing family and friends over the holidays that expect some wonderful homemade goodies. Here is a recipe that surly would please! Tortellini with Garden Vegetables is creamy, delicious, unique and health to add to the Holiday event! Enjoy!    

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 ounce package cream cheese or light 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

The  Process

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. 

5. Enjoy!

Braided Spaghetti Garlic Bread

Prep: 15 minutes      Bake 45 minutes

 This was such a unique recipe that I found on my new favorite web site Pinterest; I instantly changed my original dinner plans to make this creative dish. The Braided Spaghetti Garlic Bread is so creative and unique it makes having spaghetti for dinner exciting instead of bland and boring. Plus it combines the cheese garlic bread into the spaghetti so you don’t feel bad going back for an extra bread stick; it’s included! Enjoy!!

Ingredients

1 Loaf Bread Dough thawed to room temperature

6 oz spaghetti, cooked

1 cup thick spaghetti sauce

8 oz mozzarella cheese, cut into 1/2 –inch cubes

1 egg white

Parmesan cheese

Parsley flakes

The Process

1. Spray counter lightly with non-stick cooking spray (or use parchment paper).   

2. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

3. Cook spaghetti according to package instructions. Drain and let cool slightly.

4. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)

5. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

6. Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).

7. Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

8. Enjoy!