Tortellini and Garden Vegetable Bake

Ryan licked the bowl. He doesn't always do that - but when he does, I know I've done good.

Today was another rough day wrestling with my almost-toddler through church. This savory and veggie-crammed dish was just the comfort I needed (accompanied by a long nap later in the afternoon, thanks Ryan!)

So, when I say veggie-crammed, I meant it. This dish has carrots, sugar snap peas, red onion, parsley (eh?), cherry tomatoes, green pepper, and mushrooms (even through it's a fungus, I'm gonna throw it right in there). Plenty of veggies to go around - and cleverly paired with cheese tortellini.

Another blonde moment today - all the beautiful colors of the veggies put me in such a trance, that I forgot to read my directions. I chopped all of them up, in the proper quantities, then threw them all in a big happy bowl together. Well. Um. Let's just say a few minutes after I went through that entire bowl, sorting them out again into their own families. Some veggies were to be used now, and some later. Go me.

I don't know how I've avoided Better Homes and Gardens for so long. It's wonderful! I'm making three of their recipes this week (this being one of them). I actually have a free monthly subscription to their magazine now (thanks to the manchild, and his Huggies diapers). I've been collecting the codes on the diaper packaging, entering them in on their website, and built up quite the stockpile of points! I was so happy to see the Better Homes and Gardens magazine on the rewards list, and can't wait to try more of their scrumptious recipes.

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Tortellini and Garden Vegetable Bake 
adapted from Better Homes and Gardens

1 lb package Buitoni Cheese-Filled Tortellini
1 C carrots, chopped
1 1/2 C sugar snap peas, halved
1/2 C red onion, diced
1 C fresh mushrooms, sliced
2 T fresh parsley, chopped
1 C cherry tomatoes, quartered
1 green pepper, chopped
1 T butter
1 large chicken breast, diced
1/3 C chicken broth
1 T flour
3/4 t garlic powder
1/2 t pepper
1 C milk
1 T lemon juice 
8 oz light cream cheese, cubed
2 T grated Parmesan cheese

Preheat oven to 350 degrees.

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 and pour into a big bowl.

Heat butter in a skillet over medium-high. Add chicken, red onion, and mushrooms. Cook about 5 minutes or until chicken is cooked through. Remove from skillet. But keep skillet on the stove.

Combine chicken broth, parsley, flour, garlic powder, and pepper until smooth. Add to skillet with the milk. Cook and stir until thickened, and bubbly. Add cream cheese. Cook and stir until smooth. Remove from heat. Stir in lemon juice.

Pour creamy mixture and chicken/mushroom mixture into your big bowl of tortellini. Add in tomatoes and green pepper. Toss to coat. Turn into an ungreased 9x13 baking dish.

Bake, covered, for 30-35 minutes. Sprinkle with Parmesan. This makes a ton of delicious goodness. Enjoy it, and enjoy the wonderful leftovers tomorrow.

 

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