Ingredients
-
1 1/2-2 lbs tortellini, meat filled
-
2 slices pancetta, thick sliced & cut into small slices
-
2 slices prosciutto (or ham, cut into small slices)
-
1/3 cup onion (minced or finely diced)
-
1 tablespoon butter
-
1/3 cup peas (frozen)
-
1 ounce chicken stock
-
1 cup parmesan cheese, grated (fresh if possible)
-
1/2 cup heavy cream (only use if needed to thin out cream sauce)
-
salt and pepper
-
white sauce, Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) as prepared
-
1 chicken breast, pre-cooked & cut into bite size pieces
-
2/3 cup mushroom, sliced (fresh)
Instructions
- Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
- Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
- Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven.
- Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
- ** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
- ** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.