Ingredients

• 1  9-ounce package refrigerated cheese tortellini
• 1  cup frozen peas, corn, or pea pods
• 1  8-ounce tub cream cheese spread with garden vegetables or chive and onion
• 1/2  cup milk
• 1  9-ounce package frozen chopped cooked chicken breast

Directions

1. In a large saucepan cook tortellini according to package directions. Place frozen vegetable in colander. Drain the hot pasta over vegetables to thaw; return pasta-vegetable mixture to pan.

2. Meanwhile, in a small saucepan combine cream cheese and milk; heat and stir until cheese is melted. Heat chicken according to package directions.

3. Stir cheese sauce into cooked pasta-vegetable mixture. Cook and gently stir until heated through. Spoon into individual serving bowls. Top with chicken. Makes 4 servings.