Dreaming of Summer Gardening With This Supper...

And yet another recipe that I found on Pinterest and just had to try! It truly is delicious and very easy to prepare! Can't get any better than that!

TORTELLINI AND GARDEN VEGETABLE BAKE

INGREDIENTS:
10 oz. Dried Cheese Filled Tortellini (or 2- 9oz. Refrigerated Packages)
1 Medium Carrot, thinly sliced
1 1/2 C. Sugar Snap Peas; halved crosswise
1 Tbsp. Butter or Margarine
1 Lb. Bonelss, Skinless Chicken Breasts; cut into bite size chunks
1 C. Fresh Sliced Mushrooms
1/3 C. Chicken Broth
1 1/2 tsp. Oregano
2 tsp. Flour
3/4 tsp. Garlic Salt
1/2 tsp. Pepper
1 C. Milk
1 (8 oz.) Cream Cheese; softened and cut into cubes
1 Tbsp. Lemon Juice
1 C. Quartered Cherry Tomatoes
1 Small Red or Green Sweet Pepper; coarsely chopped
2 Tbsp. Grated Parmesan Cheese

Preheat oven to 350. Cook Tortellini in boiling water according to package directions. Add the Carrot during the last 5 minutes, and the Sugar Snap Peas during the last 1 minute of cooking. Drain. Meanwhile, heat Butter or Margarine in a 12-inch skillet. Add Chicken and Mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet. 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 Red or Green Pepper. Toss to coat. Turn into a 9x13 pan or 3-quart casserole dish. Bake, COVERED for 30 to 35 minutes. Stir and sprinkle with Parmesan Cheese.

This is an unbelievable dish! Give it a try!