From Midwest


  • 1 9 ounce package refrigerated cheese tortellini
  • 1 cup frozen peas, corn, or pea pods
  • 1 8 ounce tub cream cheese spread with garden vegetables or chive and onion
  • 1/2 cup milk
  • 1 9 ounce package frozen chopped cooked chicken breast


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.

Tortellini with Chicken and Cheese