Creamy Rosé Chicken Breasts Tortellini

• Pat chicken breasts dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium heat.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken breasts. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
• Meanwhile, heat a large oven-proof pan over medium-high heat.
• When hot, add 2 tbsp (4 tbsp) butter, then the peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min.
• Season with salt and pepper.

• Meanwhile, add tortellini to the boiling water.
• Cook, stirring occasionally, until tender, 2-3 min.
• Reserve 1/3 cup (2/3 cup) pasta water, then drain.

• Sprinkle Cream Sauce Blend over peppers. Cook, stirring constantly, until peppers are coated, 30 sec.
• Add crushed tomatoes, garlic, roasted red pepper pesto, cream and half the chives. Cook, stirring often, until sauce thickens slightly, 2-3 min.
• Remove from heat.
• Season with salt and pepper.

• Add tortellini and reserved pasta water to the pan with sauce.
• Season with salt and pepper, then gently toss to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled, 8x8-inch [9x13-inch] baking dish.)
• Sprinkle mozzarella and Parmesan cheese over tortellini.
• Bake in the middle of the oven until cheese is golden-brown, 5-6 min.

• Allow tortellini to cool for 2-3 min before serving.
• Divide tortellini between plates.
• Sprinkle remaining chives over top.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**