Creamy Sun-dried Tomato and Chicken Tortellini Bake

red bell pepper

jar julienne sun-dried tomatoes in oil with herbs (8.5 ounces)

diced tomatoes in juices (28 ounces)

Plain Greek yogurt (unflavoured)

chicken broth

large cloves garlic (peeled and minced or pressed)

dried basil

boneless (about 1 pound, skinless chicken breasts , sliced into 1/2-inch cubes)

packages refrigerated cheese tortellini (20 ounces each)

Sargento® Chef Blends™ Shredded 6 Cheese Italian (divided)

chopped parsley (for garnish)