Fellow bloggers, I must tell you about this dish -- made from a combination of garden fresh veggies and 3-cheese tortellini covered in a light creamy sauce, it is perfect for all seasons! This delicious Taste of Homes recipe can be found below. Enjoy, I know I did!
Ingredients:
10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
1-1/2 cups sugar snap peas, halved crosswise
1 medium carrot, thinly sliced
1 T. margarine or butter
1 lb. skinless, boneless chicken breasts, cut into bit-size pieces
1 cup sliced fresh mushrooms
1/3 cup chicken broth
2 T. snipped fresh oregano
2 t. all-purpose flour
3/4 t. garlic salt
1/2 teaspoon pepper
1 cup milk
1 8oz. package cream cheese, cubed and softened
1 T. lemon juice
1 cup quartered cherry tomatoes
1 small red or green sweet pepper, coarsely chopped (I used an orange sweet pepper)
2 T. grated Parmesan cheese
Directions:
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. 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. 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.
Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.
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