Pasta-Chicken-Broccoli Bake

• 1/2 cup butter
• 1/2 cup chopped sweet onion
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 1/2 cups half-and-half
• 1/2 cup dry white wine
• 1 cup (4 oz.) freshly shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (20-oz.) package refrigerated cheese-and-spinach tortellini
• 4 cups chopped fresh broccoli
• 4 cups chopped cooked chicken
• 1/2 cup grated Parmesan cheese
• 15 round buttery crackers, crushed
• 1/2 cup chopped pecans
• 3 tablespoons butter, melted

1. Preheat oven to 350u0b0. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and saute 5 to 6 minutes or until tender.
2. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
3. Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
4. Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350u0b0 for 40 to 45 minutes or until bubbly.
5. Note: We tested with Buitoni Mixed Cheese Tortellini.

butter, sweet onion, red bell pepper, garlic, allpurpose, chicken broth, white wine, parmesan cheese, salt, ground red pepper, tortellini, fresh broccoli, chicken, parmesan cheese, buttery crackers, pecans, butter

Taken from www.myrecipes.com/recipe/pasta-chicken-broccoli-bake (may not work)