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photo Tortellini and Garden Vegetable Bake Recipe | Say Mmm

Tortellini and Garden Vegetable Bake

Sugar snap peas and cherry tomatoes brighten this saucy chicken casserole recipe.
12 Servings - 30 min - bhg.com
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Servings:12  | Calories:232 | Total Fat:10g  | Chol:47mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 5g
25 %
Total Carb 24g
8 %
Fiber 4g
16 %
Sugars 3g
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Cholesterol 47mg
16 %
Sodium 322mg
13 %
Protein 13g
26 %
Calories:
36% Tortellini
27% Cream cheese
18% Skinless, boneless chicken breasts
17% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9 ounce packages refrigerated tortellini
1 medium carrot, thinly sliced
1 1/2 cups sugar snap peas, halved crosswise
1 tablespoon margarine or butter
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/3 cup chicken broth
2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
2 teaspoons all-purpose flour
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 cup milk
1 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
1 tablespoon lemon juice
1 cup quartered cherry tomatoes
1 small red or green sweet pepper, coarsely chopped
2 tablespoons grated Parmesan cheese

 Directions : View recipe directions on bhg.com
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