posted in Life & Home
Baked pasta is my favorite kind of dinner. Any kind of baked pasta. Ziti, lasagna, penne…red sauce, white sauce, green sauce (for real!)…meat, vegetarian, no matter. Throw some cheese and sauce on any kind of pasta and I’m in mom heaven. (You know mom heaven, right? It’s where we get to eat a full meal, a glass of wine and a giant piece of cake with no one bothering us.)
Anyhoo, since that won’t happen for another decade (for me), you can settle for what I did last night. I made this amazing baked tortellini around 5pm. I fed the kids and then drove carpool for soccer and church, stopped to buy diapers, and took my little guy to a gymnastics class. Once everyone got home, I was the bath and shower Nazi, homework enforcer and piano practice coach. At 9:40pm I ate this tortellini straight from the pan, COLD. And it was so freakin’ good. Just to make sure I wasn’t delusional with hunger, I ate it again for lunch today — this time heated up — and I can indeed confirm it is the bomb. One pan…complete meal. It’s got protein, starch, veggies and dairy.
Can I get an Amen?
Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.
Spring Chicken Tortellini Bake
Busy mom tip: Have the butcher chop your chicken breast into bite-sized pieces for you so you don’t have to mess with it later.
20 ounces frozen tortellini
1 medium carrot, thinly sliced
1 1/2 cups sugar snap peas, cut in half
1 tablespoon butter
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 cup sliced fresh mushrooms
1/3 cup chicken broth
2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
2 teaspoons all-purpose flour
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 cup milk
5 ounces cream cheese
1/2 cup mozzarella
1 tablespoon lemon juice
1 cup quartered cherry tomatoes
1 small yellow sweet pepper, coarsely chopped
2 tablespoons grated Parmesan cheese
Prepare tortellini according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
Melt 1 T butter over medium heat in a large saute pan. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
Combine chicken broth, oregano, flour, garlic salt, and pepper. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese and mozzarella. Continue stirring until smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole. Sprinkle with parmesan cheese.
Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through.