Creamy Tortellini and Garden Vegetable Bake

                                            *photo cred from recipe.com




Ingredients:
1 8-ounce package of cheese filled tortellini
1 Medium Carrot, thinly sliced
1-1/2 C Sugar Snap Peas (I used a frozen bag of sugar snap pea stir fry)
1 Tbl. Butter
1/2 Pound of Boneless-skinless chicken breast/or tenderloins, chopped to bite size pieces
1 C Chicken Broth
2 Tbl Dried Oregano
2 tsp. All-Purpose Flour
1 tsp. Garlic Salt
1/2 tsp. Salt and Pepper
4 oz. Cream Cheese (I used light/ Neufchatel)
1 C. Quartered Tomatoes
1 small Red or Green Pepper
1/2 C of Grated Mozzarella cheese
2 Tbl. Parmesan Cheese


Instructions:
     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 cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3.

Add the chicken broth, oregano, flour, garlic salt and pepper to the chicken. Add milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Add the mozzarella cheese and 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.