Subj : BH&G 1856
To   : ALL
From : DAVE DRUM
Date : Thu Feb 18 2021 14:33:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tortellini And Garden Vegetable Bake
 Categories: Pasta, Vegetables, Cheese, Dairy, Poultry
      Yield: 12 Servings
 
     10 oz Dried cheese-filled
           - tortellini
           +=OR=+
     18 oz (2 pkg) refrigerated
           - tortellini
      1 md Carrot; thin sliced
  1 1/2 c  Sugar snap peas; halved
           - across
      1 tb Butter
      1 lb Chicken breasts; in
           - bite-size pieces
      1 c  Sliced fresh mushrooms
    1/3 c  Chicken broth
      2 tb Snipped fresh oregano
           +=OR=+
  1 1/2 ts Dried oregano; crushed
      2 ts All-purpose flour
    3/4 ts Garlic salt
    1/2 ts Pepper
      1 c  Milk
      8 oz Package  cream cheese; cubed
           - softened
      1 tb Lemon juice
      1 c  Quartered cherry tomatoes
      1 sm Red or green sweet pepper;
           - coarse chopped
      2 tb Grated Parmesan cheese
 
  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.
  
  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.
  
  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.
  
  Bake, covered, in a 350ºF/175ºC 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: Prepare as directed but don't bake it.
  Instead, cover and chill up to 24 hours. Bake, covered, in
  a 350ºF/175ºC oven about 55 minutes or until hot.
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 07 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Potatoes make chips, fries and vodka; other vegs aren't even trying
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.