Tortellini and Garden Vegetable Bake

Okay... I have been a bad blogger... no, a terrible blogger.  The past few months have been hectic but I have tried tons of amazing recipes... I just never blogged them nor wrote down my modifications and most times, I didn't even photograph them.  I'm going to try to get back in the saddle again starting.... now.  Pinterest is evil but has reinspired me to be my creative self and make times for the things I care about doing when I have free time instead of lounging.  I want to craft more again, coupon more again, cook more again, and bake more again.  With a one year old and another itty bitty on the way (YAY!), it's a lofty goal but I'll try ;)  Anyway, here is a Pinterest inspired recipe.

1 14oz package of cheese tortellini
2 medium carrots, thinly sliced
1 c frozen sugar snap peas, cut into half
1 red sweet pepper, diced
1 zucchini, thinly sliced and halved
1 c cherry tomatoes, quartered
1 lb chicken, cooked and cubed
1 tbsp butter
1 tbsp flour
1 1/2 c milk
6oz cream cheese, cubed
1/2 c Alfredo sauce
1 tsp garlic salt
1 tsp pepper
1 tsp Mc Cormick Red Pepper and Roasted Garlic
1/3 c whole wheat seasons bread crumbs
1/2 c grated Parmesan

Preheat oven to 350 F.  Grease a 2 1/2 quart baking dish.  Bring a pot of water to a boil and add carrots, sugar snap peas, and tortellini.  Drain and set aside.  Melt butter in small saucepan and mix in flour over medium high heat.  Cook additional minute, reduce heat to medium and slowly whisk in milk, garlic salt, McCormick seasoning and pepper.  Cook until thickened and add cream cheese, reduce heat to medium low.  Continue to cook until the cream cheese is melted and the mixture is smooth, being sure to stir often so mixture does not burn.  Combine tortellini mixture and sauce mixture, adding in zucchini, cherry tomatoes, chicken, basil leaves and Alfredo sauce.  Pour into prepared pan and bake 30-35 minutes, stirring once and topping with bread crumbs and grated Parmesan once it has been stirred.