Tortellini and Cheese


A yummy (but very rich) take-off on macaroni and cheese.  Really easy and quick, boiling the water takes the most time.

19 oz. package refrigerated or frozen cheese tortellini
1 c. frozen peas or pea pods
1 8-oz. container cream cheese spread, with chive, onion, or garden vegetable flavor
½ c. milk
1-2 skinless cooked chicken breasts, diced

Combine cream cheese and milk in a small saucepan; heat and stir until cheese is melted.  Heat chicken to warm through, if necessary

In the meantime, cook tortellini according to package directions.  Place frozen vegetables in colander. Drain pasta over vegetables to thaw; return vegetables and pasta to hot pan.

Stir cream cheese mixture into pasta and vegetables; add chicken.  Warm on low temperature until heated through.

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