Step 1

Preheat oven to 350°F. In a large saucepan cook tortellini according to package directions, adding haricots verts for the last 4 minutes of cooking. Drain and return to pan.

Step 2

Meanwhile, in a large skillet cook mushrooms and onion in hot oil over medium heat for 6 to 8 minutes or until tender and lightly browned, stirring occasionally.

Step 3

Add mushroom mixture and chicken to drained pasta mixture. Toss to coat. Place undrained 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.

Step 4

Cover and bake for 20 minutes. Uncover and sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted.

Step 5

To tote, cover casserole and place in an insulated casserole carrier. Place basil in an airtight container. Just before serving, sprinkle basil over casserole. Cover and chill leftovers within 2 hours.