Chicken alfredo tortalinni bake

7-1/2  ounces		di roma classico creamy alfredo sauce
2  lb.		boneless skinless chicken breasts
1-1/2  slices		sara lee whole wheat bread
1  tablespoon		spice world minced garlic
1  cup		water
20  ounces		butoni mixed cheese tortalinni
1  tablespoon		Kraft parmesan cheese
1  cup		Birds Eye Garden Peas - Frozen
1  tablespoon		Natural Oils Extra Virgin Olive Oil
1  tablespoon		McCormick Italian Seasoning (SN)
1  tablespoon		Fresh Italian Parsley

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Cut chicken into bite sized pieces. Add olive oil to the pan and cook the chicken over med heat in large skillet until about half way done. While chicken cooks put bread into food processor until crumbed. Mix bread crumbs , 1/2 tbl parsley, 1/2 tbl italian seasoning, and parmesan cheese. Set aside. Add garlic to the chicken - cook 1 more minute. Add tortalinni, sauce, peas, 1/2 tbl parsley, and water. Mix well, then put into a 13X9 pan. Top with bread crumb mixture. Bake at 350 for about 10-15 minutes. Serve with garlic bread.