Chicken Tortellini Bake

Josh has always been a fan of a dish I make that is similar to this one, so I just had to try this version to see how it compared. We both liked it a lot, but next time I'm going to make it even more like mine and add some sun dried tomatoes.

Chicken Tortellini
Bake 19 ounce package of cheese tortellini (fresh or frozen)
2 chicken breasts, trimmed of fat and cut into bite size pieces
2 green onions finely chopped (white and green parts)
2 garlic cloves, finely chopped
2 tablespoons flour
1 1/8 c. low-sodium chicken broth
1 carrot, coin sliced
2 broccoli heads, cut into bite size pieces (about 1.5-2 cups)
3/4 cup sour cream (I used non-fat which turned out great)
1 c. shredded cheese (I used a combo of mozzarella and parmesan)

Bring a large pot of water to boil and cook tortellini according to package directions. Drain spread out in a sprayed 9x13 baking dish.

In a skillet, saute the chicken with the green onion and garlic until chicken is done. While the chicken is cooking microwave the broccoli and carrots for about 1-2 minutes until colors become vibrant and they are slightly steamed. Add veggies to chicken and coat all with the flour. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Sprinkle about of half the cheese over the tortellini then pour the chicken/sauce mixture on top and sprinkle with the remaining cheese over the top. Bake at 350 for 20-30 minutes until bubbly and golden brown around the edges.

Kim's note: the recipe I followed called for a much longer baking time resulting in slightly chewy pasta on the bottom. I'd suggest keeping an eye on it and only baking it as long as needed.