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Tortellini and Garden Vegetable Bake

Check out the Tortellini and Garden Vegetable Bake calories and how many carbs in Tortellini and Garden Vegetable Bake. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Main Dishes
 
Serving size: 1 cup
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 177 (9% DV)
Fat: 8g (13% DV)
Carbohydrates: 15g (5% DV)
Protein: 9g (18% DV)
Ingredients:  Makes 12 servings (12 cups)

Tip: Click on the ingredient links to learn the nutritional information for all the Tortellini and Garden Vegetable Bake ingredients. The serving size for any ingredient in Tortellini and Garden Vegetable Bake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
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.
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