You’ll Need:

9 oz. fresh tortellini stuffed with three cheeses
1 cup or 4 oz. shredded Cheddar cheese
4 tbsp. margarine
4 boneless, skinless chicken breast halves
1/4 cup onion, chopped
1 tbsp. (2 cubes) granulated chicken bouillion
1 cup chicken broth
1 tsp. sugar
2 tbsp flour
4 oz. lowfat Velveeta cheese, cubed
1/4 cup lowfat sour cream
1 can (4 oz.) sliced mushrooms, drained (optional)

Directions : Cook tortellini according to directions on package, but only cook for 4 minutes. Drain and place in greased 8 by-11-inch baking pan.
Sprinkle cheddar cheese over pasta. Cut chicken into 1-inch pieces.
In skillet, melt margarine and lightly brown chicken pieces. With slotted spoon, remove chicken and layer over cheese and tortellini.
Saute onion until translucent. Dissolve bouillon in chicken broth and add to onion. Add sugar and whisk in flour. Simmer for 5 minutes. Add Velveeta cheese, stirring until melted. Blend in sour cream and mushrooms. Stir until mixture is well blended.
Pour over chicken and tortellini. Cover with foil. Bake at 400 degrees for 45 minutes. (Can also be refrigerated. If so, increase baking time to 1 hour.