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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