Tortellini And Vegetables

• 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

1. 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.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361517 (may not work)