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
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.
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 ,
- 12 g fat
- (5 g sat. fat ,
- 43 mg chol. ,
- 477 mg sodium ,
- 17 g carb. ,
- 1 g fiber ,
- 15 g pro.
Recipe Collections
Reviews (9)
paula7685
385 Days Ago
Very good and healthy, most of all it's easy.
bobbiejh
387 Days Ago
would not make again. Bland, none of the 5 persons who ate it, gave it a 1 t0 2 stars
rosesarered73
533 Days Ago
Turned out really well. I wish when listing in order in the recipe they would reiterate the amount I have to look at what is next look up for the amount and forget my place .
Other than that I was a HIT
Other than that I was a HIT