Email to Genia Revels      

Tortellini and Garden Vegetable Casserole

Source of Recipe

UticaOD


List of Ingredients

2 (9-ounce) packages refrigerated cheese tortellini
1 medium carrot, shredded
11/2 cups sugar snap peas, halved crosswise
1 tbsp. butter
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/3 cup chicken broth
2 tbsp. snipped fresh oregano (or 11/2 tsp. dried oregano, crushed)
2 tsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt 1/2 tsp. pepper
1 cup milk
1 (8-ounce) package cream cheese, cubed and softened
1 tbsp. lemon juice
1 cup quartered cherry tomatoes
1 small red or green (bell) pepper, coarsely chopped
3 tbsp. grated Parmesan cheese



Recipe

Cook tortellini in boiling salted water according to package directions, adding the carrot and sugar snap peas during the last two minutes of cooking; drain. Meanwhile, melt butter in a large (12-inch) skillet over medium to medium high heat. Add chicken and mushrooms and cook, stirring frequently, five minutes or until chicken is no longer pink. Remove from skillet. In a screw-top jar, combine chicken broth, oregano, flour, garlic powder, salt and pepper. Shake 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. In a large bowl, combine pasta mixture, chicken mixture, quartered tomatoes, chopped pepper and milk mixture. Toss to coat. Transfer to an ungreased shallow three-quart baking dish. Bake, covered, 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Serve immediately, or transport in an insulated carrier. Makes 12 side-dish servings