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Tortellini and Garden Vegetable Bake
BETTER HOMES AND GARDENS18Ingredients
25Minutes
350Calories
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Ingredients
US|METRIC
12 SERVINGS
- 10 oz. cheese filled tortellini
- 18 oz. refrigerated tortellini
- 1 medium carrot (thinly sliced)
- 1/2 cup sugar snap peas (halved crosswise)
- 1 Tbsp. margarine (or butter)
- 1 lb. skinless, boneless chicken breasts (cut into bite-size pieces)
- 1 cup fresh mushrooms (sliced)
- 1/3 cup chicken broth
- 2 Tbsp. fresh oregano (snipped, or 1-1/2 teaspoons dried oregano, crushed)
- 2 tsp. all purpose flour
- 3/4 tsp. garlic salt
- 1/2 tsp. pepper
- 1 cup milk
- 8 oz. cream cheese (or light cream cheese, Neufchatel, cubed and softened)
- 1 Tbsp. lemon juice
- 1 cup cherry tomatoes (quartered)
- 1 sweet pepper (small red or green, coarsely chopped)
- 2 Tbsp. grated Parmesan cheese
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium380mg16% |
| Potassium390mg11% |
| Protein21g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A35% |
| Vitamin C30% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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