Tortellini and Garden Vegetable Bake

Tortellini and Garden Vegetable Bake is a main course that serves 12. One portion of this dish contains about 14g of protein, 7g of fat, and a total of 179 calories. For $1.19 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, red bell pepper, garlic salt, and a few other things to make it today. This recipe is liked by 18209 foodies and cooks. It is brought to you by recipe.com. From preparation to the plate, this recipe takes roughly 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Similar recipes include Garden Vegetable Bake, Garden Vegetable Bake, and Garden Vegetable Pasta Bake.

Servings: 12

Preparation duration: 30 minutes

 

Ingredients:

1 medium carrot, thinly sliced

1 cup quartered cherry tomatoes

1/3 cup chicken broth

2 teaspoons all-purpose flour

1 cup sliced fresh mushrooms

3/4 teaspoon garlic salt

1 tablespoon lemon juice

1 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened

1 tablespoon margarine or butter

1 cup milk

2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed

2 tablespoons grated Parmesan cheese

1/2 teaspoon pepper

1 small red or green sweet pepper, coarsely chopped

1 pound skinless, boneless chicken breasts, cut into bite-size pieces

1 1/2 cups sugar snap peas, halved crosswise

10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini

Equipment:

frying pan

baking pan

oven

Cooking instruction summary:

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. 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.

 

Step by step:


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.

3. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.

4. Remove from skillet. 

5. Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth.

6. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth.

7. Remove from heat. Stir in lemon juice.

8. 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. 

9. 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.


Nutrition Information:

Quickview
177k Calories
14g Protein
7g Total Fat
13g Carbs
9% Health Score
Limit These
Calories
177k
9%

Fat
7g
11%

  Saturated Fat
3g
20%

Carbohydrates
13g
5%

  Sugar
4g
5%

Cholesterol
43mg
15%

Sodium
417mg
18%

Get Enough Of These
Protein
14g
28%

Vitamin A
1447IU
29%

Vitamin C
19mg
24%

Vitamin B3
4mg
23%

Selenium
14µg
21%

Vitamin B6
0.37mg
19%

Phosphorus
154mg
15%

Calcium
111mg
11%

Vitamin B5
1mg
11%

Vitamin B2
0.17mg
10%

Potassium
339mg
10%

Vitamin K
10µg
10%

Iron
1mg
8%

Fiber
1g
7%

Manganese
0.13mg
6%

Vitamin B12
0.36µg
6%

Magnesium
22mg
6%

Vitamin B1
0.08mg
5%

Folate
20µg
5%

Copper
0.08mg
4%

Vitamin E
0.58mg
4%

Zinc
0.58mg
4%

Vitamin D
0.38µg
3%

covered percent of daily need
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