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Tortellini and Garden Vegetable Bake with Chicken

Delish pasta casserole with garden vegetables and optional chicken
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Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 10 ounces dried or two 9 ounce packages of refrigerated cheese-filled tortellini
  • 1 pound boneless skinless chicken breast cut into small pieces
  • 1 carrot sliced
  • 1.5 cups sugar snap peas
  • 1 cup mushrooms, sliced
  • 1 green or red bell pepper, chopped
  • 1 cup cherry tomatoes, quartered
Cream Sauce
  • 1 tablespoon butter
  • 1/3 cup chicken broth
  • 2 teaspoons flour
  • 1 cup milk
  • 8 ounces cream cheese, softened
  • 2 tablespoons oregano
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
Topping
  • 2 tablespoons Parmesan cheese

Method
 

  1. Cook the tortellini in boiling water
  2. Add sliced carrots during the last 5 minutes and the sugar peas during the last 1 minute; then drain
  3. Sauté the chicken and mushrooms in butter in a skillet for 5 minutes until done, then remove from pan.
Cream Sauce
  1. Whisk chicken broth, flour, oregano, garlic salt and pepper with milk in the skillet. Cook until bubbly, stir in the cream cheese until smooth, and remove from heat and add splash of lemon juice
Combine Cream Sauce with chicken and vegetables
  1. Toss the tortellini, vegetables, chicken, and sauce together.
  2. Transfer to a 13X9 inch baking dish
  3. Bake covered at 350 degrees for 30 to 35 minutes, uncover, sprinkle with Parmesan cheese and serve.

Notes

Try different vegetables, whatever you have on hand.
Make it vegetarian by leaving out the chicken. 
Enjoy!  It will the "Best You Ever Made."