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Tortellini and Garden Vegetable Bake

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

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 247,
  • Fat, total (g) 12,
  • chol. (mg) 43,
  • sat. fat (g) 5,
  • carb. (g) 17,
  • fiber (g) 1,
  • pro. (g) 15,
  • vit. A (RE) 464,
  • vit. C (mg) 21,
  • sodium (mg) 477,
  • calcium (mg) 121,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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