Tortellini & Vegetable Bake

Finally, my husband and I are in our house and out of temporary lodging. I am now able to get back to cooking and baking. It's been a long time since I have made any new recipes and I am excited to get back in the kitchen. There is a lot more kitchen here and enormous amounts of counter space, which is just perfect.I made this recipe the other day and of course, forgot to take a picture. This recipe is so good, I just had to post it without the picture! The husband loved it as well and it's something I would make again. 

10 oz. frozen cheese tortellini
15 baby carrots, thinly sliced
2 cups sugar snap peas
1 tablespoon butter
1 lb chicken breasts, cut into bite-size pieces
1/2 cup chicken broth
1 1/2 teaspoons dried oregano
2 teaspoons flour
1/2 teaspoon pepper
1/2 cup milk
8 oz. cream cheese, softened and cubed
1 tablespoon lemon juice.
1 cup cherry tomatoes, halfed
1/2 green pepper, chopped

1. Cook tortellini, according to package directions. Two minutes before tortellini is finished cooking, add in carrots. During last minute of cooking, add in sugar snap peas. Drain.

2. Heat butter in skillet. Add chicken and cook until chicken is no longer pink. Remove from skillet.


3. Combine chicken broth, oregano, flour, and pepper. Whisk in milk. Cook in skillet until thick and bubbly, add cream cheese and continue to cook until smooth. Add in lemon juice. Toss in pasta mixture, tomatoes, green pepper and chicken until evenly coated.

4. Bake in a 9 by 13 baking dish covered at 350 degrees for 30 minutes.


Recipe from Better Homes and Gardens