While in college, I spent one summer off-campus in a His House Christian Fellowship house. One of my housemates was born and raised in an Italian family. I didn't know how to cook, but I asked her for a recipe anyway. It was one of those fun nights where we all worked together to prepare this casserole. And not knowing how to cook didn't matter, because she didn't use those silly measurement thingies. That recipe has served as the base for most of my invented recipes.
And, as you can see, I do a lot of shopping at Aldi's. But if you can't find exactly these products, just substitute!
Prepare pasta according to package directions. Once finished, drain gently.
While pasta is cooking, pound the chicken breasts to 1/4" thick. Sprinkle the top with your favorite herb mix (mine is a Tastefully Simple product) to personal preference. Place the tempura mix into a shallow dish; lay the chicken breast, topside-down in the bowl. Sprinkle more herbs on the raw side that's now facing up and flip over in the bowl. Make sure the chicken is properly coated with mix; shake excess off.
Pull out a large fry pan and put on medium-high heat. Place a little bit of oil in the pan (about 2 tbsp). Allow the pan to properly heat -- the oil should "spider leg" across the pan when tilted. Once the pan is preheated, lay the chicken breast in, being careful to not crowd the chicken. When the chicken is white halfway up (about 2 minutes), flip over in the pan and fry another two minutes. Check for doneness by cutting into the middle or the thickest part of the chicken. Remove chicken from heat and cut into bite-sized bits.
Spray a medium to large casserole dish with cooking spray. Mix prepared tortellini, chicken bits, Alfredo sauce, mushrooms, and proscuitto in the casserole dish. Cover with Parmesan and mozzarella.