Tortellini and Garden Vegetable Bake

Name: Tortellini and Garden Vegetable Bake
Yield: 12
Ingredients: 10ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini; 1medium carrot, thinly sliced; 1 1/2cups sugar snap peas, halved crosswise; 1tablespoon margarine or butter; 1pound skinless, boneless chicken breasts, cut into bite-size pieces; 1cup sliced fresh mushrooms; 1/3 cup chicken broth; 2tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed; 2teaspoons all-purpose flour; 3/4teaspoon garlic salt; 1/2teaspoon pepper; 1cup milk; 18 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened; 1tablespoon lemon juice; 1cup quartered cherry tomatoes; 1small red or green sweet pepper, coarsely chopped; 2tablespoons grated Parmesan cheese

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

INGREDIENTS

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

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1medium carrot, thinly sliced

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1 1/2cups sugar snap peas, halved crosswise

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1tablespoon margarine or butter

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

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1cup sliced fresh mushrooms

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1/3 cup chicken broth

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

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2teaspoons all-purpose flour

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3/4teaspoon garlic salt

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1/2teaspoon pepper

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1cup milk

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18 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened

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1tablespoon lemon juice

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1cup quartered cherry tomatoes

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1small red or green sweet pepper, coarsely chopped

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2tablespoons grated Parmesan cheese

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