Get faith and culture news for women here
  • Home
  • My Book: Leaving Cloud 9
  • About
    • Family
  • My Writing
  • Book Reviews
  • Podcast

Ericka Andersen

The Sweet Life with Ericka

Navigation
You are here: Home / Uncategorized / Tortellini & Garden Vegetable Bake

Tortellini & Garden Vegetable Bake

February 1, 2012 by Ericka

Share this post
Pinterest0
Twitter0
Facebook2
Google+3

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

I told you guys I was going to start cooking again. Can you believe this — two food posts in a week? I know, crazy. But since back issues have my running basically sidelined, I just don’t know what to do with myself!


Actually, it has been really hard. When I can’t run, I feel a little trapped. I wonder daily when this will go away and have anxiety about marathon training that won’t even begin for three months. Not because I dread it — but because I don’t want anything to go wrong.

Chill. Out. Okay.

This is Pinterest dish #2 for the week. I pin and I pin but what’s a pin worth if it just sits on your little old board all day? So I decided to bring some things to life. Thankfully, my co-workers finished off the Key Lime cupcakes so I ddn’t “have” to.

If you haven’t noticed from previous meals, I’m obsessed with parmesan cheese (and, just, cheese generally speaking) and this dish has cream cheese, cheese tortellini & parmesan cheese. But fear not — it doesn’t have to be a recipe for disaster on your stomach!


If you are worried, cut the cream cheese ingredient in half (had way too much & I used lite cream cheese) and you can substitute cheese tortelini for another kind of no-cheese pasta. Personally, I think the cheese tortellini shells are worth it because they were awesome! I probably wouldn’t eat this if you’re on a diet or following the Medifast Plan but it isn’t a bad option for a healthier pasta dish.

Tortellini and Garden Vegetable Bake

Ingredients

  • 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1 medium carrot, thinly sliced
  • 1 1/2 cups sugar snap peas, halved crosswise
  • 1 tablespoon margarine or butter
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chicken broth
  • 2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
  • 1 tablespoon lemon juice
  • 1 cup quartered cherry tomatoes
  • 1 small red or green sweet pepper, coarsely chopped
  • 2 tablespoons grated Parmesan cheese
      
    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. 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. 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. 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. Makes 12 main-dish servings.
    From the Test Kitchen

    • Make Ahead Tip Prepare as directed but don’t bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

    *Thank you Better Homes & Gardens

Filed Under: Uncategorized Tagged With: food

« Twitter for You & Your Organization
Nike Running: Why I Love Thee »

Comments

  1. Miz says

    February 1, 2012 at 6:05 am

    Holy. Moly. You're my pinning hero.

  2. Miz says

    February 1, 2012 at 11:05 am

    Holy. Moly. You're my pinning hero.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Welcome! I'm Ericka: Writer, podcaster, wife, mother, runner and Enneagram 4! I write about faith + politics + addiction + church planting. I wrote a book once too -- see below!

Leaving Cloud 9: The True Story of a Life Resurrected From the Ashes of Poverty, Trauma & Mental Illness

My Podcast: Worth Your Time

Most Popular Posts

Popular posts

CrossFit: You Really Love It, Don’t You?

People say to me sometimes, "Man, you really like … [Read More...]

Megaformer Workout at [solidcore] Studio (Fit Crashing!)

I was a major fitness crasher this week (yesterday … [Read More...]

Good Times at Jackson 20

Walking down King Street after a sale stroll into … [Read More...]

Best Christmas Present For The Fitness Lover In Your Life!

Source.I've had such a blast working with Reebok … [Read More...]

Daily Walks: My Current Key to Sanity

First Off You guys -- I've been feeling so … [Read More...]

Marine Corps Marathon Week Countdown

*Don't forget to enter to win my contest for a … [Read More...]

In Appreciation of a Healthy Body & Embracing the Struggle

For various reasons, my body hasn't been very … [Read More...]

Yummy Stuffed Peppers

Almost hree whole days without blogging? Yeah, … [Read More...]

What Fitness Represents

Hey everyone! Today I wanted to share with the … [Read More...]

#PROOF Day

Saw this and thought it was funny :) Obviously I … [Read More...]

Copyright © 2021 · WordPress Maintenance & support by Fixrunner.com · Built on the Genesis Framework

Copyright © 2021 · Genesis Child Theme on Genesis Framework · WordPress · Log in