Recipes and Cooking Tortellini and Garden Vegetable Bake 3.8 (231) 11 Reviews Sugar snap peas and cherry tomatoes brighten this saucy chicken casserole recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 30 mins Total Time: 60 mins Servings: 12 Jump to Nutrition Facts Ingredients 10 ounce dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini 1 medium carrot, thinly sliced 1 ½ cup 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 ⅓ cup chicken broth 2 tablespoon snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed 2 teaspoon all-purpose flour ¾ teaspoon garlic salt ½ 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 tablespoon grated Parmesan cheese Directions 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. 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. 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. 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. Tips 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. Print Nutrition Facts (per serving) 247 Calories 12g Fat 17g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 247 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 43mg 14% Sodium 477mg 21% Total Carbohydrate 17g 6% Protein 15g Vitamin C 21.3mg 107% Calcium 121.2mg 9% Iron 1.8mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.