Season chicken with salt and pepper. Cook 45-50 minutes until juices run clear. Set aside for 10 minutes then cut into bite size cubes.
Cook tortellini al dente. Drain well and set aside.
Heat oil in large skillet.
Add onion and sauté until onion begins to brown, about 6 minutes. Add cherry tomatoes and cook 2-3 minutes. Add garlic and cook 2-3 minutes. Add vermouth, parsley, basil, oregano, olives and 2 Tbsp Stonewall Kitchen Sun-dried Tomato Pesto. Cook for about 4 minutes.
Add tortellini and chicken. Toss to coat and heat.
Add fresh mozzarella, season with salt and pepper and serve.