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Tortellini Veggie Bake

Source of Recipe

Pat Fiorelli (Pattie's mom!)


Recipe Introduction

Submitted by Pattie (pattier2000) (note: depending on how devout of a vegetarian you are, there is chicken broth in this recipe that 'technically' excludes it as a vegetarian dish -- but a vegetable broth could probably be substituted, although I won't guarantee your results! LOL ~Kheag)

List of Ingredients

10 oz. Pkg. Cheese tortellini
1 medium carrot sliced thin
1-1/2 cups sugar snap peas halved crosswise
1 lb. Skinless/boneless chicken breast cut in small pieces
1 cup sliced fresh mushrooms
1 T butter
1/3 cup chicken broth
1-1/2 t oregano
2 t flour
¾ t garlic salt
½ t pepper
1 cup milk
1 (8 oz.) cream cheese cubed
1 T lemon juice
1 cup cherry tomatoes quartered
1 small red or green chopped pepper
2 T parmesan or romano chese



Recipe

Cook pasta and add carrot and peas during the last minutes of boiling. Drain. Cook checked and mushrooms in hot butter. Remove from pan. In ziplock, mix broth, flour and seasonings and shake well. Add to skillet with milk. Cook and stir until thick. Add cream cheese until smooth. Remove from heat and stir in lemon juice. Add pasta and chicken mixture, tomatoes and peppers and toss to coat. Put into ungreased shallow 3 Qt. Baking dish. Bake covered at 350 for 30-35 minutes. Stir mixture and sprinkle with parmesan cheese. You can make this ahead of time too and keep in the fridge – If it’s coming out of the fridge, then cook it at 350 for 60 minutes.