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:
covered percent of daily need
