Tortellini and Garden Vegetable Bake

Recipe submitted by: orock

(No reviews.)


Prep Time:
30 min
Cook Time:
30 min


19 ounces frozen cheese-filled tortellini
12 oz bag frozen sugar snap peas
1 tablespoon margarine or butter
2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
8 oz sliced fresh mushrooms
2/3 cup chicken broth
1-1/2 teaspoons dried oregano
2 teaspoons all-purpose flour
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1 cup milk
1 8 oz package cream cheese
1 tablespoon lemon juice
10.5 oz halved cherry tomatoes
1 small 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.
  3. Add chicken broth, oregano, flour, garlic salt, and pepper to skillet along with milk. Cook and stir until thickened and bubbly
  4. Add cream cheese. Cook and stir until cream cheese is smooth
  5. Remove from heat. Stir in lemon juice
  6. Combine pasta mixture, chicken mixture, tomatoes, and sweet pepper into an ungreased 13x9x2-inch baking dish
  7. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese

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