Fall Tortellini Bake

November 07, 2013

814

A healthy, detoxifying, vegetable-filled, Fall flavored casserole!

2 tbsp. olive oil, separated
2 cups (~2 large) boneless skinless chicken breast, cubed into bite sized pieces
1 cup mushrooms, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups (~3 small) sweet potatoes, diced
? cup chicken broth
2 tsp. all purpose flour
¾ tsp. garlic salt
½ tsp. pepper
1 cup milk (I used 2%)
1 can (10.5 oz.) 98% fat-free cream of chicken soup (can sub cream of mushroom soup)
1 can (15 oz) corn, drained and rinsed
1 can (15 oz) sweet peas, drained and rinsed
2 (16 oz) bags frozen tortellini stuffed with cheese
Optional: Parmesan cheese for topping

Preheat the oven to 350 degrees F. In a large skillet over medium heat, combine 1 tbsp. olive oil with chopped chicken and mushrooms. Cook for about 8 minutes or until the chicken is cooked through and no...
See the full directions on my site

Nutritions

Calories
660

Sodium
227mg
9% DV

Fat
35g
55% DV

Protein
12g
24% DV

Carbs
25g
8% DV

Fiber
4g
18% DV