Cheesy Chicken Tortellini

So I made this really awesome Pampered Chef recipe last night and the whole family loved it!


Pasta Mixture:
1/2 cup chopped onion
1 teaspoon olive oil
1 garlic clove, pressed
1 jar (16 ounces) white alfredo pasta sauce
2 packages (9 ounces each) refrigerated cheese filled regular or spinach tortellini
      -we used one 20 ounce package and it worked perfectly!
1-1/2 cups cubed cooked chicken
1 cup milk
1 cup water
1 cup frozen peas
1/4 teaspoon black ground pepper
2 tablespoon snipped fresh basil leaves or 1 teaspoon dried basil leaves (we used the dried basil leaves)

Cumb Topping:
1/4 cup (1 ounce) grated fresh parmesan cheese
2 tablespoons butter or margarine, melted
1 cup fresh bread crumbs (I busted up some garlic crutons)

Directions:
1. Preheat oven to 400*F. For pasta mixture, chop onion. Heat oil over mdeium-high heat; add onion and garlic pressed with garlic press. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture.

2. Meanwhile, for crumb topping, grate parmesan cheese (or just buy a container of grated parmesan cheese like I did). Place butter in microwave safe dish and microwave on high 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.

3. Spoon pasta mixture into square baker (I used my deep covered baker and just left it without the cover); sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.