Tortellini and Garden Vegetable Bake

Name: Tortellini and Garden Vegetable Bake
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 (Neufchatel), 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

Tortellini and Garden Vegetable Bake was pinched from <a href="http://www.recipe.com/tortellini-and-garden-vegetable-bake/?sssdmh=dm17.674600" target="_blank">www.recipe.com.</a>

"Sugar snap peas and cherry tomatoes brighten this saucy chicken casserole recipe...."

INGREDIENTS

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10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini

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1 medium carrot, thinly sliced

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1-1/2 cups sugar snap peas, halved crosswise

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1 tablespoon margarine or butter

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1 pound skinless, boneless chicken breasts, cut into bite-size pieces

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1 cup sliced fresh mushrooms

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1/3 cup chicken broth

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2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed

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2 teaspoons all-purpose flour

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3/4 teaspoon garlic salt

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1/2 teaspoon pepper

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1 cup milk

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1 8-ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened

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1 tablespoon lemon juice

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1 cup quartered cherry tomatoes

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1 small red or green sweet pepper, coarsely chopped

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2 tablespoons grated Parmesan cheese

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