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    You are in: Home / Recipes / Tortellini and Garden Vegetable Bake Recipe
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    Tortellini and Garden Vegetable Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    DeeVaFoodie's Note:

    This recipe comes from a bhg.com email.

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    Ingredients:

    Serves: 12

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      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. 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. 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. 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.

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    Nutritional Facts for Tortellini and Garden Vegetable Bake

    Serving Size: 1 (160 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 244.6
     
    Calories from Fat 124
    50%
    Total Fat 13.7 g
    21%
    Saturated Fat 6.3 g
    31%
    Cholesterol 58.5 mg
    19%
    Sodium 289.7 mg
    12%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.0 g
    8%
    Protein 14.1 g
    28%

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