Cheesy Chicken Tortellini Bake

This is another Pampered Chef recipe from "Stoneware Inspirations" cookbook.  I was drawn to this because there was only a few items I didn't have already and it was pretty basic.  It was really easy and there has been lots of left-overs!  So good, definitely making it again!

Pasta mixture:
1/2 cup chopped onion
1 teaspoon olive oil
1 garlic clove, pressed
16 oz white Alfredo pasta sauce
2-9oz packages refrigerated cheese-filled regular or spinach tortellini
  * I found a 20 oz package of mixed tortellini that was awesome.  I almost just bought frozen but decided     against it and I think I'm glad I did.  If anyone tries this with frozen (its much cheaper), let me know how it comes out.
1-1/2 cups cubed cooked chicken
  * I cooked frozen chicken tenders on the stove and cut them with kitchen shears.
1 cup milk
1 cup water
1 cup frozen peas
1/4 teaspoon ground black pepper (eyeball measurement)
2 tablespoons snipped fresh basil leaves OR 1 teaspoon dried basil leaves (I'll let you guess which one I used!)

Crumb topping:
1/4 cup grated fresh Parmesan cheese
   * I didn't have enough left for a full 1/4 cup but couldn't tell the difference
2 tablespoons butter or margarine, melted
   * I used 2 tblspns butter before it was melted...whoops.  It was fine.
1 cup fresh bread crumbs (I used the store brand in a can.)
   * this made more topping than I felt was needed, I recommend 3/4 cup bread crumbs.

Preheat oven to 400 degrees

For pasta mixture, 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, and black pepper (I put all of this in a bowl so I could just add it all in at once, worked nicely).  Heat until mixture just comes to a boil; remove from heat.  Stir basil into pasta mixture.

Meanwhile, for crumb topping, stir together bread crumbs, cheese, and melted butter; mix well.

Spoon past mixture into square baker (I used the deep covered baker without the cover); sprinkle with crumb topping (I didn't use all of it as it ended up being a lot!).

Bake 15-20 minutes or until edges are bubbly and topping is golden brown.