Tortellini And Garden Vegetable Bake - cooking recipe

Ingredients

10 oz. dried cheese-filled tortellini (2 1/2 cups) or two 9-ounce packages refrigerated tortellini
1 medium carrot, thinly sliced
11/2 cups sugar snap peas, halved crosswise
1 Tbsp. margarine or butter
1 lb. skinless, boneless chicken breasts, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/3 cup chicken broth
2 Tbsp. snipped fresh oregano or 1 1/2 tsp. Dried oregano, crushed
2 tsp. all-purpose flour
3/4 tsp. garlic salt
1/2 tsp. pepper
1 cup milk
1 8-ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
1 Tbsp. lemon juice
1 cup quartered cherry tomatoes
1 small red or green sweet pepper, coarsely chopped
2 Tbsp. grated Parmesan cheese

Preparation

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.