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Tortellini and Garden Veggie Bake

February 12, 2013


A few weeks ago, I made a delicious (yet somewhat complex) recipe I found on Pinterest. Of course, I altered it to taste based on my and Matt’s preferences.

Here’s how I did it.


  • 10 ounces dried cheese-filled tortellini or two 9-ounce packages refrigerated tortellini
  • 1 medium carrot, shredded
  • 1 medium zucchini, sliced
  • 1 tablespoon margarine or butter
  • 1
    pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1/3 cup vegetable broth

  • 2
    tablespoons oregano, crushed
  •  2
    teaspoons all-purpose flour
  •  3/4
    teaspoon garlic salt
  •  1/2
    teaspoon pepper
  •  1
    cup milk
  •  1
    light cream cheese (Neufchatel), cubed and softened
  •  1
    tablespoon lemon juice
  •  1
    cup quartered cherry tomatoes
  •  2
    tablespoons grated Parmesan cheese


  1. Prep: Shred carrot. Slice zucchini.
  2. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 2 minutes of cooking; drain.
  3. Heat 1 tbsp. margarine or butter in a 12-inch skillet. Add chicken and zucchini, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
  4. Shake together 1/3 cup vegetable broth, 2 tbsp. oregano, 2 tsp. flour, 3/4 tsp. garlic salt, and 1/2 tsp. pepper in a screw-top jar until smooth. Add to skillet along with 1 cup milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in 1 tbsp. lemon juice. Add pasta mixture, chicken mixture, and tomatoes. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
  5. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. (I used my dutch oven.) Stir mixture and sprinkle with Parmesan cheese.

Thanks to Better Homes and Gardens for this tasty recipe. I’ll definitely be making it again soon!

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