boil tortellini according to instructions
cut the chicken thighs into 1 inch cubes, to match the size of the tortellinis, season with salt and pepper
chop and dice the bell pepper and tomato in uniform size, set aside
roll the basil leafs and cut into strips (chiffonade)
heat large pan on medium high, add olive oil
sautee the garlic for a minute
add the sugar, red pepper flakes, vinegar and sesame oil then stir
add the chicken and cook it until it is semi done, spoon the oil over the top of the chickens to help this process.
when the chicken is just about cooked, add the bell peppers and tomatoes then fold it over to mix but don't over do it. lower the heat and cook just until the veggies are starting to soften, about 5 minutes
remove from heat.
place tortellinis in a large mixing bowl and pour the chicken mixture and basil strips over it. mix until the tortellinis are well coated
garnish with remaining basil leaves.
leave out the pepper flakes if you can't stand too much heat, or just add when the dish is finished.