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Tortellini and Garden Vegetable Bake

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

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Tortellini and Garden Vegetable Bake
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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 30 mins

Tortellini and Garden Vegetable Bake

Directions

  1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
  2. Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
  3. Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar 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. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
  4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.

From the Test Kitchen

Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

Nutrition Facts (Tortellini and Garden Vegetable Bake)

  • Per serving:
  • 247 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 43 mg chol.,
  • 477 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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