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Pasta - Tortellini and Vegetable Bake Recipe


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     Pasta - Tortellini and Vegetable Bake

Category   Entrees - Maindishes
Sub Category   Holiday Dish
Servings   4 to 6
Preptime   Day ahead

10 oz dried cheese-filled tortellini or 6 oz other pasta
1 medium carrot, thinly sliced
1 1/2 cups sugar snap peas, halved crosswise
1 lb boneless chicken breast, cut into bite size pieces
1 cup sliced fresh mushrooms
1 Tbsp margarine
1/3 cup chicken broth
2 Tbsp fresh oregano or 1 1/2 tsp dried oregano, crushed
2 Tsp. flour
1/4 tsp garlic salt
1/2 tsp. black pepper
1 cup milk
8 oz. pkg cream cheese, cubed and softened
1 Tbsp lemon juice
1 cup quartered cherry tomatoes
1 small red or green pepper, chopped
2 Tbsp grated Parmesan cheese

Cook pasta to package directions, adding carrot during last 5 minutes and sugar snap peas during last 1 minute of cooking. Drain. Meanwhile, in 12 inch skillet, cook chicken and mushrooms in hot margarine about 5 minutes or until chicken is no longer pink. Remove from skillet.
In a screw-top jar, shake together chicken broth, oregano, flour, garlic salt, and black pepper until smooth. Add to skillet along with milk. Cook until thick 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 peppers. Toss to coat, Turn into an ungreased 3 qt baking dish. Bake, covered, in a 350 deg. oven for 30 to 35 minutes. Stir mixture and sprinkle with Parmesan cheese. Let stand 5 minutes before serving.
Can make ahead. Cover and chill for up to 24 hours. Bake, covered, for about 55 minutes or until hot. It's also good without the chicken. Add more tortellini. I cut in half for the two of us. 370 cal./serving, 18 gm total fat

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