Source: The Pampered Chef Stoneware Inspirations Cookbook

Really yummy! I'll give you the listed ingredients and put in paranthesis what I substituted.

Ingredients:
Pasta Mixture:
1/2 cup chopped onion (I skipped this...Ed and I aren't onion fans)
1 teaspoon olive oil
1 garlic clove, pressed
1 jar (16 oz) white Alfredo pasta sauce (I used a Sun-Dried Tomato Alfredo sauce)
2 packages (9 oz each) refrigerated cheese-filled regular or spiniach tortellini (I used a bag of Barilla tortellini)
1 1/2 cups cubed cooked chicken (Shortcuts work well, but it can come out a little salty)
1 cup milk
1 cup water
1 cup frozen peas (I used spinach instead)
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh basil leaves or 1 teaspoon dried basil leaves

Crumb Topping
1/4 cup grated fresh Parmesan cheese
2 tablespoons butter or margarine melted
1 cup fresh bread crumbs
(to be honest, I just used dried Italian-style bread crumbs mixed with Parm...it worked fine)

1. Preheat oven to 400. If using dried tortellini, cook according to package directions. In a large skillet, heat oil over medium-high heat; add onion and garlic. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas (or spinach), and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture.
2. Melt butter and stir in bread crumbs and Parm; mix well.
3. Spoon pasta mixture into large casserole or stone square baker. Sprinkle with crumb topping. Bake 15-20 minutes 0r until edges are bubbly and topping is golden brown.

Categories: chicken, one_dish_meals, Pampered_Chef, italian