Ingredients

• 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
• 1 1/2 cups cubed cooked chicken
• 1 cup milk
• 1 cup water
• 1 cup frozen peas
• 1/4 teaspoon ground black pepper
• 2 tablespoons snipped fresh basil leaves or 1 teaspoon dried basil leaves
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons butter or margarine, melted
• 1 cup fresh bread crumbs

Directions

1. Preheat oven to 400 degrees. For pasta mixture, chop onion using Food Chopper. In Professional (4-qt.) Casserole, heat oil over medium-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 using Deluxe Cheese Grater. Place butter in Small Micro-Cooker; microwave on HIGH 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.
3. Spoon pasta mixture into Square Baker; sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.