Preheat Oven 190C/375F.

Lightly spray a baking dish with non-stick cooking spray.

Cook the tortellini for just 5 minutes. Drain and transfer to prepared baking dish. Add 2 cups of the shredded cheese and mix through.

From the jar of sun-dried tomatoes take out 2 tablespoons of the oil and use it to cook the chicken in a pan. Remove and add the chicken to the tortellini in the dish.

In a blender or food processor blend the sun-dried tomatoes with oil, roasted peppers, yoghurt, garlic, chicken stock, diced tomatoes and basil.

The final product should be thick as a spaghetti sauce.

Pour over chicken and tortellini and slowly mix through. Top with remaining shredded mixed cheese, freshly ground pepper and bake in oven for 30-45 minutes, until tortellini are cooked.

Remove from oven and garnish with chopped parsley.

Enjoy!