Lightened-up tortellini

8 Servings

Ingredients

Quantity Ingredient
72 Won ton skins,cut in rounds*
1 Large egg white
½ cup Grated parmesan cheese
¼ pounds Thinly sliced prosciutto
1 pounds Chicken breast,1/2\" pieces
1 Large onion,10 oz.,chopped
1 cup Chicken broth,reg strength
⅓ cup Water
1 Large egg white
¼ cup Grated parmesan cheese
2 tablespoons All-purpose flour
2 tablespoons Chicken broth,reg strength
¼ teaspoon Ground nutmeg
Salt to taste
Pepper to taste
1 Large onion,10 oz.,minced
1 cup Chicken broth,reg strength
1 tablespoon Cornstarch
¼ teaspoon Ground nutmeg
2 cups Extra-light milk (1%)
½ cup Chicken broth,reg strength

Directions

CHICKEN-PROSCIUTTO FILLING

LEAN CREAM SAUCE

* - To cut won ton skins into rounds, use a 3" to 3¼" 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 ½ 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 ⅓ 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 ½" 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 ⅓ cup water and stir to release browned bits. Boil until browning begins again; deglaze with ⅓ 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 ½ cup chicken broth; stir until boiling. Use hot.

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