Chicken Tortellini With Mushroom Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups flour
• 1/2 teaspoon salt
• 4 eggs (divided)
• 1 tablespoon milk
• 1 teaspoon olive oil
• 8 ounces cooked chicken breasts, and minced
• 2 ounces fresh spinach, cooked and minced
• 4 cloves minced garlic
• 2 ounces prosciutto
• 1/2 cup parmesan cheese
• 2 cups heavy cream
• 1/4 teaspoon black pepper
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 lb baby portabella mushrooms, thinly sliced
• 3 tablespoons chopped fresh parsley

Recipe

• 1 combine flour and 1/4 tsp salt and lay out on countertop or pastry board.
• 2 whisk 3 eggs, milk and oil together until well blended.
• 3 make well in the middle of the flour and slowly add the egg mixture mixing together with fingertips until you have formed a ball of dough.
• 4 place dough on lightly floured countertop and knead until dough is smooth and elastic (about 10 minutes or so... it's a workout).
• 5 wrap dough in plastic wrap and allow to sit about 15 minutes.
• 6 combine remaining egg, chicken, spinach, prosciutto, garlic, 1 tbsp cream, 2 tbsp parmesan, remaining salt and pepper and mix well.
• 7 remove dough from plastic and knead briefly, then cut into 3 pieces.
• 8 lightly flour dough and roll out to approximately the thickness of a fettucine noodle.
• 9 using a two inch round cutter cut out dough circles.
• 10 (keep dough you are not working with covered with a damp towel to prevent drying out).
• 11 place about 1/2 tsp of chicken filling in the middle of the circle and fold over into half moon shape pinching out all the air and sealing all the way around.
• 12 fold tortellini back on the flat side (as opposed to the rounded end you pressed together and sealed) and press ends together (this will give you the typical tortellini appearance).
• 13 continue with all the dough, rerolling scraps and recutting out until you have used all the dough.
• 14 let tortellini dry about a half hour before cooking.
• 15 heat butter in a large saucepan over medium heat until melted.
• 16 add mushrooms and cook 5 minutes.
• 17 stir in remaining cream and bring to a boil.
• 18 immediately reduce heat to low and allow to simmer 5 more minutes.
• 19 stir in remaining parmesan and allow to cook an additional minute stirring continuously.
• 20 remove from heat.
• 21 cook tortellini in a large pot of boiling salted water about 5 minutes working in batches.
• 22 drain tortellini well and add to cream sauce.
• 23 bring just to a boil over medium heat then reduce heat to low and cook 10 minutes.
• 24 sprinkle with parsley and enjoy.