Chicken and Tortellini with Roasted Red Pepper Cream

1 (9 oz) pkg. refrigerated cheese filled tortellini
2 cups frozen broccoli florets (cut up large pieces)
1/3 cup drained roasted red bell peppers (from jar)
1 (10 oz) container refrigerated Alfredo sauce
1 (6 oz) pkg. refrigerated grilled chicken strips
2 Tbsp diced roasted red bell peppers (from jar)
2 Tbsp butter, melted
1/4 cup Italian bread crumbs

Cook tortellini and broccoli as directed on tortellini package. Drain; return to saucepan. Puree 1/3 cup roasted red peppers in blender. Add Alfredo sauce, blend until mixed. Add Alfredo sauce mixture, chicken and 2 Tbsp roasted red peppers to tortellini and broccoli. Mix well. Cook and stir over medium heat for 2-3 minutes or until heated. Spook into ungreased shallow 1-1 1/2 quart casserole. In small bowl, combine butter and bread crumbs; mix well. Sprinkle over top. Broil 4-6 inches from heat for 1-2 minutes or until topping is golden brown.