This quick and easy creamy pasta is perfect for busy weeknight dinners – and for last-minute entertaining.
1. In large pot of boiling salted water, cook tortellini according to package directions; drain, reserving 1/4 cup (60 mL) cooking liquid.
2. Meanwhile, heat oil in large skillet set over medium heat; cook onion, garlic, oregano, and half of the salt and pepper for about 3 minutes or until softened. Add sun-dried tomatoes and tomato paste; cook for 1 minute. Stir in broth and cream; bring to boil. Reduce heat to medium-low; simmer for about 5 minutes or until slightly thickened.
3. Stir in chicken, peas and remaining salt and pepper. Cook for about 5 minutes or until heated through; toss with tortellini, 1/3 cup (75 mL) Parmesan cheese and half of the basil until well coated. Sprinkle remaining Parmesan and basil over top.