Tortellini And Garden Vegetable Bake
["10 oz. dried cheese-filled tortellini (2 1/2 cups) or two 9-ounce packages refrigerated tortellini", "1 medium carrot, thinly sliced", "11/2 cups sugar snap peas, halved crosswise", "1 Tbsp. margarine or butter", "1 lb. skinless, boneless chicken breasts, cut into bite-size pieces", "1 cup sliced fresh mushrooms", "1/3 cup chicken broth", "2 Tbsp. snipped fresh oregano or 1 1/2 tsp. Dried oregano, crushed", "2 tsp. all-purpose flour", "3/4 tsp. garlic salt", "1/2 tsp. pepper", "1 cup milk", "1 8-ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened", "1 Tbsp. lemon juice", "1 cup quartered cherry tomatoes", "1 small red or green sweet pepper, coarsely chopped", "2 Tbsp. grated Parmesan cheese"]
["Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain."]
["dried cheese", "carrot", "sugar snap peas", "margarine", "skinless", "mushrooms", "chicken broth", "fresh oregano", "all-purpose flour", "garlic salt", "pepper", "milk", "cream cheese", "lemon juice", "quartered cherry tomatoes", "red", "Parmesan cheese"]