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dried cheese carrot sugar snap peas skinless fresh mushrooms butter chicken broth oregano flour garlic salt pepper milk cream cheese lemon juice quartered cherry tomatoes red pepper Parmesan cheese
Viewed: 35 - Published at: 8 years agoIngredients
- 10 oz. dried cheese filled tortellini
- 1 medium carrot, thinly sliced
- 1 1/2 c. sugar snap peas, halved crosswise
- 1 lb. skinless, boneless chicken breasts, cut into bite-size pieces
- 1 c. fresh mushrooms
- 1 Tbsp. butter
- 1/3 c. chicken broth
- 2 Tbsp. snipped oregano
- 2 tsp. flour
- 3/4 tsp. garlic salt
- 1/2 tsp. pepper
- 1 c. milk
- 1 (8 oz.) pkg. cream cheese
- 1 Tbsp. lemon juice
- 1 c. quartered cherry tomatoes
- 1 small red pepper, chopped
- 2 Tbsp. grated Parmesan cheese
Method
- Cook tortellini in boiling salted water according to package directions, adding carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
