This one is a LIIIIITTLE labor intensive to have only taken about an hour to make, but there are lots of little things that have to be done to pull it all together. It was very good, and even better if you can make it over the weekend and freeze the casserole until you are ready to bake it, then just come home and throw it in the oven for dinner. Made this with the boy for our valentines day dinner, which we had on Monday night, so sorry I’m not sorry for waiting so long to share it with you, it took me this long to recover from all the effort it took (just kidding it wasn’t that bad, but its definitely not a throw together kind of meal). Or, more than likely I was feeling lethargic and wishing we had save the $40 we spent on getting fresh veggies and all the other ingredients for this dish and just went out to dinner, but thats so cliche anyways, so we cooked dinner for ourselves, a day early, because we are definitely not conventional. Anywho, here it is, don’t let my complaining scare you, I haven’t been spending as much time in the kitchen lately so it probably isn’t even that bad, I’m just being dramatic. Plus, its worth it. This little pasta bake is DELICIOUS!
- 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
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.
- Make Ahead Tip Prepare as directed but don’t bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.