1. 1. In a large pot, cook the tortellini according to package instructions. Drain and set aside.

2. 2. In a separate pan, heat butter over medium heat. Add chopped chicken breast and cook until no longer pink.

3. 3. Add shrimp, button mushrooms, green chilies, coriander, oregano, rosemary, coarse salt, and black pepper to the pan. Cook until shrimp is pink and chicken is cooked through.

4. 4. Stir in tomato paste and 2% low-fat milk. Simmer for a few minutes until the sauce thickens slightly.

5. 5. Add cooked tortellini to the pan and mix well to coat with the creamy sauce.

6. 6. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.