With the start of autumn, and in spite of today’s 80-plus
temperature, my dinner thoughts turn to hearty dishes that ease the evening
chill. However, the recipe must be one compatible with busy fall schedules. This Ham and Tortellini Toss is perfect. The rich,
Alfredo-style sauce comforts the soul, but it comes together in less than 30
minutes.
I got the original recipe from my friend, Shannon, in New
Hampshire just before I made my move westward. She
got it from Pampered Chef. Of course, I’ve tinkered with it a bit along the way.

Oh, and yes, you read the recipe correctly. The tortellini
is cooked in just two cups of chicken broth. Don’t worry. It works! Plus, the
broth lightens the sauce a bit and adds a lot of flavor. Also, please use good
Parmesan cheese and not the stuff in the can. It makes a difference.
Quick to prepare, tasty to eat, and easy to clean-up…this
recipe will be an autumn regular.
Adapted from recipe by Pampered Chef
Serves 2 to 4
2 cups low-sodium chicken broth
1 9-ounce package Buitoni Three Cheese Tortellini, or
variety of your choice
3 tablespoons unsalted-butter
1 clove garlic, finely minced
3 tablespoons flour
1 cup whole milk
1 cup grated Parmesan cheese
1 cup diced ham
1 cup frozen peas, thawed
1/2 teaspoon fresh ground black pepper
Pour the chicken broth into a large sauce pan. Bring to a
boil. Add the tortellini and cook according to the package directions until
just done. Be sure not to over cook.
While the tortellini cooks, melt the butter in a large,
12-inch, non-stick skillet over medium heat. Add the garlic and flour. Cook for
1 minute, then whisk in the milk. Once the mixture begins to simmer, stir in
the cheese until melted. Add the ham and peas. The mixture will be very thick
at this point.
When the tortellini is ready, pour it and the broth into the
skilled with the ham mixture. Stir until combined. Allow the mixture to come to
a simmer, and cook until you reach the desired thickness. Stir in the black
pepper and serve.
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