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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Cook tortellini in a large saucepan according to package directions, adding beans for the last 4 minutes of cooking. Drain and return to pan.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and onion, cook for 6 to 8 minutes or until tender and lightly browned, stirring occasionally.
Add mushroom mixture and chicken to drained pasta mixture; toss to coat. Place peppers in a blender, cover and blend until smooth. Stir in pesto and crushed red pepper. Add to pasta mixture; toss to coat. Spread mixture evenly in a 3-quart rectangular baking dish.
Cover and bake for 20 minutes. Uncover and sprinkle with Parmesan. Bake, uncovered, for 5 minutes more or until cheese is melted. Sprinkle with basil before serving.