Tortellini and Garden Vegetable Bake

Ingredients

- 1 package frozen tortellini
- sugar snap peas
- 2 carrots, thinly sliced
- sliced mushrooms
- cherry tomatoes, quartered
- 1 red pepper, chopped
- 3 chicken breasts, cut up

- oil
- butter
- salt/pepper
- onion powder
- garlic powder
- celery salt
- crushed red pepper
- thyme
- oregano
- Emeril's Essence
- 1/2 cup plus a little more of chicken broth
- 2 tsp. flour
- 1 cup milk
- 1 8 oz. pkg cream cheese

Directions

1.  Boil water and cook tortellini according to package directions.  In the last few minutes of cooking,
     add carrots ans peas.  Drain, set aside in pot.  Stir a little oil in to keep from sticking together.
2.  Melt butter in a frying pan, and add chicken and mushrooms.  Season with salt/papper, garlic and
     onion powder, celery salt, essence, and crushed red pepper.  Cook until Chicken in cooked
     thoroughly.  Remove and put in pot with pasta, along with some of the juices.  Keep remaining
     juices in pan.
3.  In a container with a sealed lid, mix 1/2 c. chicken broth, flour, salt/pepper, onion and garlic
     powder, celery salt, oregano and thyme.  Shake until mixed thoroughly.
4.  Add milk to pan with juices, heat, and then add chicken broth mixture.  Stir until slightly thicker and
     bubbly.  Add cream cheese.  Melt.  Add more chicken broth and milk if you want more sauce.
5.  Add tomatoes and red pepper to pot, pour sauce over it and mix.
6.  Bake in an ungreased casserole dish at 350 for 30 minutes.  Or, if preparing ahead, bake for 55
     minutes.  Sprinkle with Parmesan cheese, if desired.