Saturday, April 6, 2013

Tortellini and Vegetable Bake

  • 10 oz dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1 medium carrot, thinly sliced
  • 1 1/2 c. sugar snap peas, halved crosswise
  • 1 Tbsp. butter (optional)
  • 1 lb. chicken breasts, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms (gross)
  • 1/3 c. chicken broth
  • 2 Tbsp. snipped fresh oregano or 1-1/2 teaspoons dried oregano
  • 2 tsp. flour
  • 3/4 tsp. garlic salt
  • 1/2 tsp. pepper
  • 1 c. milk
  • 8 oz cream cheese (I used Plain FF yogurt)
  • 1 Tbsp. lemon juice
  • 1 c. quartered cherry tomatoes (unless you're feeding the Case's:)
  • 1 small red or green pepper, coarsely chopped
  • 2 Tbsp. 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 butter in a 12-inch skillet (or use oil). 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/yogurt. 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. 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. 

    No comments:

    Post a Comment