Tortellini and Garden Vegetable Bake

bhg.com

Karen Wawrzaszek

10 ounce dried cheese-filled tortellini (2-½ cups) or two 9-ounce packages refrigerated tortellini

1 medium carrot, thinly sliced

1 ½ cup 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

⅓ cup chicken broth

2 tablespoon snipped fresh oregano or 1-½ teaspoons dried oregano, crushed

2 teaspoon all-purpose flour

¾ teaspoon garlic salt

½ 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 tablespoon grated Parmesan cheese

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