Tortellini and Garden Vegetable Bake

Name: Tortellini and Garden Vegetable Bake
Prep time: 30 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 10 ounce dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini; 1 medium carrot, thinly sliced; 1.5 cup sugar snap peas, halved crosswise; 1 tablespoon margarine or butter; 1 pound skinless, boneless chicken breasts, cut into bite-size pieces; 1 cup sliced fresh mushrooms; 0.333 cup chicken broth; 2 tablespoon snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed; 2 teaspoon all-purpose flour; 0.75 teaspoon garlic salt; 0.5 teaspoon pepper; 1 cup milk; 1 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened; 1 tablespoon lemon juice; 1 cup quartered cherry tomatoes; 1 small red or green sweet pepper, coarsely chopped; 2 tablespoon grated Parmesan cheese