Tortellini and Cheese
Recipe from Better Homes and Gardens

Any leftover cooked meat is a good substitute for the chicken in this fast recipe. Or skip the chicken and make it meatless.


Tortellini and Cheese

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Ingredients
  • 1  9-ounce package
    refrigerated cheese tortellini
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  • 1  cup
    frozen peas, corn, or pea pods
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  • 1  8-ounce tub
    cream cheese spread with garden vegetables or chive and onion
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  • 1/2  cup
    milk
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  • 1  9-ounce package
    frozen chopped cooked chicken breast
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Directions
1.
In a large saucepan cook tortellini according to package directions. Place frozen vegetable in colander. Drain the hot pasta over vegetables to thaw; return pasta-vegetable mixture to pan.
2.
Meanwhile, in a small saucepan combine cream cheese and milk; heat and stir until cheese is melted. Heat chicken according to package directions.
3.
Stir cheese sauce into cooked pasta-vegetable mixture. Cook and gently stir until heated through. Spoon into individual serving bowls. Top with chicken. Makes 4 servings.
Nutrition information
Calories 505, Total Fat 26 g, Saturated Fat 15 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 130 mg, Sodium 525 mg, Carbohydrate 32 g, Total Sugar 8 g, Fiber 2 g, Protein 32 g. Daily Values: Vitamin C 11%, Calcium 24%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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