Tortellini and Garden Vegetable Bake

Recipe submitted by: orock

Only take 30 mins! Why not try this yummy recipe!
cook 30 min
cook 30 min
cook 14

What's in it


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

How to cook it


  • 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.
  • Add chicken broth, oregano, flour, garlic salt, and pepper 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
  • Combine pasta mixture, chicken mixture, tomatoes, and sweet pepper into an ungreased 13x9x2-inch baking dish
  • Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese