Tortellini Michelangelo

• 1 1/2 - 2 lbs tortellini, meat filled
• 1 chicken breast, pre-cooked & cut into bite size pieces
• 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
• 2/3 cup mushroom, sliced (fresh)
• 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. Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
2. Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
3. 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.
4. Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
5. ** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
6. ** 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.

tortellini, chicken, pancetta, ham, onion, butter, mushroom, peas, chicken, parmesan cheese, heavy cream, salt, white sauce

Taken from www.food.com/recipe/tortellini-michelangelo-303050 (may not work)