Pesto Chicken Tortellini

2 pkgs cheese filled tortellini
1/2 cup alfredo sauce
7 oz pesto
1/2 cup thinly slices red onion
1 yellow summer squash, cut lengthwise in half
1 lb. boneless skinless chicken breast halves
1 large tomato chopped
freshly grated parmesan cheese

Cook and drain tortellini as directed on package. Reserve 1/4 cup alfredo sauce. Mix remaining 1/4 cup and the pesto; toss with tortellini and onion. Brush squash with some reserved alfredo and set aside. Cover and grill chicken, brushing with reserved alfredo and turning occasionally until juices run clear. Cover and grill squash, cut sides down, about 10 minutes. Cut chicken into 1-inch pieces and cut squash crosswise inot 1/4 inch slices. Line serving plate with lettuce leaves. Arrange tortellini mixture, chicken, squash and tomato on lettuce. Sprinkle with cheese. Server warm or cover and refrigerate about 2 hours, until chilled. Serves 6