I'll post as I adapted from original recipe. Enjoy!
1/2 onion, diced
2 garlic cloves, crushed
8 oz. white mushrooms, sliced
2 small zucchini, diced
2 (14.5 oz) cans crushed tomatoes
1 tbsp. Italian seasoning
1/2 tsp salt (but when in doubt....)
1/2 tsp ground black pepper
1/2 sugar (oops. I think I forgot this one.)
1 rotisserie chicken, deboned and broken into chunks
1 (8oz) shredded Italian cheese blend or mozzarella
1 package whole wheat three cheese stuffed tortellini
Preheat oven to 400 degrees. Spray 13X9 baking dish with cooking spray.
Heat large skillet over medium-high heat and add 1-2 tablespoons of butter and 1-2 tablespoons EVOO. Add onion and garlic and saute until garlic is fragrant. Do not overcook.
Add mushrooms and zucchini and saute until very soft. (especially if wee ones will be nom-nomming). Add crushed tomatoes, Italian seasoning, salt, pepper, and sugar. Stir to combine.
Spread uncooked tortellini evenly in bottom of baking dish. Top with chicken and vegetable mixture, making sure all pasta is covered. Sprinkle remaining cheese on top.