Tortellini with Chicken and Cheese
Recipe from Midwest Living

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



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Servings: 4
Total Time: 20 mins
Related Categories: Quick and Easy
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Ingredients
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    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

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
Per Serving: cal. (kcal) 505, Fat, total (g) 26, chol. (mg) 130, sat. fat (g) 15, carb. (g) 32, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 8, pro. (g) 32, vit. A (IU) 1603, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 525, Potassium (mg) 397, calcium (mg) 242, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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