Title: Lighten Up Tortellini
Categories: Pasta
Yield: 8 Servings
| 72 | | Won ton skins,cut in rounds* |
| 1 | | Large egg white |
| 1/2 | c | Grated parmesan cheese |
| CHICKEN-PROSCIUTTO FILLING |
| 1/4 | lb | Thinly sliced prosciutto |
| 1 | lb | Chicken breast,1/2" pieces |
| 1 | | Large onion,10 oz.,chopped |
| 1 | c | Chicken broth,reg strength |
| 1/3 | c | Water |
| 1 | | Large egg white |
| 1/4 | c | Grated parmesan cheese |
| 2 | tb | All-purpose flour |
| 2 | tb | Chicken broth,reg strength |
| 1/4 | ts | Ground nutmeg |
| | | Salt to taste |
| | | Pepper to taste |
| LEAN CREAM SAUCE |
| 1 | | Large onion,10 oz.,minced |
| 1 | c | Chicken broth,reg strength |
| 1 | tb | Cornstarch |
| 1/4 | ts | Ground nutmeg |
| 2 | c | Extra-light milk (1%) |
| 1/2 | c | Chicken broth,reg strength |
* - To cut won ton skins into rounds, use a 3" to 3 1/4" cookie cutter.
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1. Working with 1 skin at a time, put an equal amount chicken filling in
each center, about 1 teaspoon.
2. Moisten skin edge with egg white, fold over filling, align edges, and
press to seal. Bring pointed ends together, overlapping; moisten ends with
white and press to seal tortellini. As shaped, set on flour-dusted baking
sheets in a single layer; keep tortellini and skins covered with plastic
wrap to prevent drying. Repeat until all skins are filled. If made ahead,
chill up to 4 hours, or freeze on baking sheets and package airtight to
store.
3. In 2 pans, each 5-6 quarts, bring about 3 quarts water to a boil over
high heat. Drop 1/2 of the tortellini (unthawed, if frozen) into each pan.
Cook, uncovered, until just tender to bite, 4-5 minutes (about 6 minutes,
if frozen). If tortellini stick to each other or pan bottom, stir very
gently 1 or 2 times. Reduce heat, as needed, to maintain a gentle simmer.
4. Pour 1/3 of the sauce into a warm bowl. Gently drain tortellini; pour
into bowl. Add remaining sauce. Top with cheese.
*** CHICKEN-PROSCIUTTO FILLING ***
1. Mince prosciutto. Bone and skin chicken breast; cut meat into 1/2"
pieces.
2. In 1 10-12" frying pan over high heat, combine onion and 1 cup chicken
broth. Boil, uncovered, until liquid evaporates and onion starts to brown,
about 12 minutes; stir often. To deglaze, add 1/3 cup water and stir to
release browned bits. Boil until browning begins again; deglaze with 1/3
cup water and boil dry. Add chicken and prosciutto; stir until chicken is
no longer pink in center (cut to test), about 3 minutes.
3. Coarsely grind in a food processor or mince. Mix with egg white,
parmesan cheese, all-purpose flour, 2 tablespoons chicken broth, nutmeg,
and salt and pepper to taste. If made ahead, cover and chill up to a day.
*** LEAN CREAM SAUCE ***
1. In a 10-12" frying pan, combine onion and 1 cup chicken broth. Boil,
uncovered, on high heat until liquid evaporates and onion starts to brown,
about 12 minutes; stir often.
2. Deglaze as directed for chicken-prosciutto filling. Repeat until onion
is browned. If made ahead, cover and chill up to a day. Mix into onions the
cornstarch, nutmeg, milk, and 1/2 cup chicken broth; stir until boiling.
Use hot.