Tortellini and Garden Vegetable Bake

1  lb.		ounces dried cheese-filled tortellini or two 9-ounce packages refrigerated tortellini
1		medium carrot, thinly sliced
1-1/2  cups		sugar snap peas, halved crosswise
1  tablespoon		margarine or butter
4  ounces		skinless, boneless chicken breasts, cut into bite-size pieces
1/3  cup		chicken broth
1-1/2  teaspoons		dried oregano, crushed
2  teaspoons		all-purpose flour
3/4  teaspoon		garlic salt
1/2  teaspoon		pepper
1  cup		milk
8  ounces		cream cheese or light cream cheese (Neufchatel), cubed and softened
1  tablespoon		lemon juice
1  cup		quartered cherry tomatoes
1/2  cup		small red or green sweet pepper, coarsely chopped
2  tablespoons		grated Parmesan cheese

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.

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.