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Name: Lightened-Up Tortellini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/4 lb Thinly sliced prosciutto; 1 tb Cornstarch; 1 Large egg white; 1/3 c Water; 1/2 c Grated Parmesan cheese; 1 Large onion,10 oz.,minced; 2 tb All-purpose flour; Salt to taste; 1/4 ts Ground nutmeg; 1 Large onion,10 oz.,chopped; 1 Large egg white; Black Pepper to taste; 2 c Extra-light milk (1%); 72 Won ton skins,cut in rounds*; 1 lb Chicken breast,1/2" pieces; 2 tb Chicken broth,reg strength; 1 c Chicken broth,reg strength; 1/4 ts Ground nutmeg; 1 c Chicken broth,reg strength; 1/4 c Grated Parmesan cheese; 1/2 c Chicken broth,reg strength

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INGREDIENTS

1/4 lb Thinly sliced prosciutto
LEAN CREAM SAUCE
1 tb Cornstarch
1 Large egg white
1/3 c Water
1/2 c Grated Parmesan cheese
1 Large onion,10 oz.,minced
2 tb All-purpose flour
Salt to taste
1/4 ts Ground nutmeg
1 Large onion,10 oz.,chopped
1 Large egg white
Black Pepper ; to taste
2 c Extra-light milk (1%)
72 Won ton skins,cut in rounds*
1 lb Chicken breast,1/2" pieces
2 tb Chicken broth,reg strength
1 c Chicken broth,reg strength
1/4 ts Ground nutmeg
1 c Chicken broth,reg strength
1/4 c Grated Parmesan cheese
1/2 c Chicken broth,reg strength
CHICKENPROSCIUTTO FILLING

Servings

INSTRUCTIONS

* - To cut won ton skins into rounds, use a 3" to 3 1/4" cookie cutter. ======================================================= ============== === 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.

NOTES

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Lightened-Up Tortellini

1/4 lb Thinly sliced prosciutto
 LEAN CREAM SAUCE
1 tb Cornstarch
1 Large egg white
1/3 c Water
1/2 c Grated Parmesan cheese
1 Large onion,10 oz.,minced
2 tb All-purpose flour
 Salt to taste
1/4 ts Ground nutmeg
1 Large onion,10 oz.,chopped
1 Large egg white
 Black Pepper to taste
2 c Extra-light milk (1%)
72 Won ton skins,cut in rounds*
1 lb Chicken breast,1/2" pieces
2 tb Chicken broth,reg strength
1 c Chicken broth,reg strength
1/4 ts Ground nutmeg
1 c Chicken broth,reg strength
1/4 c Grated Parmesan cheese
1/2 c Chicken broth,reg strength
 CHICKENPROSCIUTTO FILLING

* - To cut won ton skins into rounds, use a 3" to 3 1/4" cookie cutter.   ======================================================= ============== ===   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.

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 8 Servings

Calories: 49
Calories from Fat: 16 (33%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 10.5mg		3 %
Sodium 280mg		10 %
Potassium 114.4mg		3 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.2g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 49

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