Tortellini and Garden Vegetable Bake | Food Stuff

Ingredients

• 1 medium carrot, thinly sliced
• 1 cup quartered cherry tomatoes
• 1/3 cup chicken broth
• 2 teaspoons all-purpose flour
• 1 cup sliced fresh mushrooms
• 3/4 teaspoon garlic salt
• 1 tablespoon lemon juice
• 1 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
• 1 tablespoon margarine or butter
• 1 cup milk
• 2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon pepper
• 1 small red or green sweet pepper, coarsely chopped
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1 1/2 cups sugar snap peas, halved crosswise
• 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini