Creamy Tortellini with Garden Vegetables
2 9oz packages of cheese tortellinis
1 carrot, peeled and sliced
1 cup snap peas, trimmed and halved
1 tbsp butter
1 cup mushrooms, sliced
1 small bell pepper, chopped
1/2 cup chicken broth
1 1/2 tsp dried oregano
2 tsp garlic powder
2 tbsp flour
salt and pepper
1 cup milk
1 package 1/3rd fat cream cheese
juice of 1/2 lemon
1 can diced tomatoes, drained
1/4 cup parmesan cheese
Cook tortellinis according to package instructions. When there is 4 minutes left, add the carrots and snap peas.
Meanwhile, heat butter in skillet over medium, cook mushrooms and pepper for 5 minutes. Remove and place in large bowl.
Whisk chicken broth, oregano, garlic, flour, salt, pepper, and milk in saucepan.
Once bubbling, add cream cheese. Stir often.
Once melted, add lemon juice and remove from heat.
Stir together veggies, pasta, sauce, and tomatoes. Place in 9x13 pan and cook for 30 minutes. Top with parmesan cheese and serve