2cupsboneless skinless chicken breastcubed into bite sized pieces, ~2 large
1cupmushroomschopped
1red bell pepperdiced
1yellow bell pepperdiced
2cupssweet potatoesdiced, ~3 small
1/3cupchicken broth
2teaspoonsall purpose flour
3/4teaspoongarlic salt
1/2teaspoonpepper
1cupmilkI used 2%
1can (10.5 ounces)98% fat-free cream of chicken soup
1can (15 ounces)corndrained and rinsed
1can (15 ounces)sweet peasdrained and rinsed
2(16 ounces each)bags frozen tortellini stuffed with cheese
Optional: Parmesan cheese for topping
Instructions
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 longer pink inside. In the same skillet, add another tbsp. of olive oil and cook the sweet potato and sweet peppers over medium-high heat for about 8 minutes or until the potato is pretty tender.
Meanwhile, put a large pot of water on to boil. Follow package directions to cook the tortellini and then drain.
Combine tortellini, cooked chicken and mushrooms, chopped sweet peppers, sweet peas, sweet potatoes, and corn in a large bowl. Set aside.
Rinse out the skillet that cooked the chicken and sweet potato and combine chicken broth, garlic salt, pepper, and milk over medium heat. Mix together and slowly add in the flour whisking constantly as you add the flour. Continue to stir until mixture thickens and then add the cream of chicken (or mushroom) soup.
Pour the milk and soup mixture over the tortellini and vegetables. Toss until coated and pour into a large 9 x 13 pan.
Cover with foil and cook for 25-30 minutes. Remove from the oven and top with Parmesan cheese if desired.