Tasty Tales by Tina: 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.