CHICKEN SALTIMBOCCA TORTELLINI
SERVES 4 PREP + COOK 35 MINS
8 slices prosciutto
340g cheese tortellini
1 medium leek (350g), sliced thinly
200g Swiss brown mushrooms, sliced
2 cloves garlic, crushed
600g chicken tenderloins, cut into
½ cup (125ml) dry white wine
½ bunch fresh sage, shredded, plus extra small leaves to serve
300ml thickened cream
2 medium zucchini (240g), diced finely
1 medium lemon (140g)
2 tbsp finely grated parmesan lemon wedges, to serve
1 Preheat grill to high. Line an oven tray with baking paper.
2 Place prosciutto on lined tray. Grill 1 min on each side or until crisp.
3 Cook tortellini in a large saucepan of salted boiling water following packet directions until just tender. Drain, return to pan to keep warm.
4 Meanwhile, melt butter in a large deep frying pan over medium heat. Cook leek and mushroom, stirring, 5 mins or until softened and browned lightly.
5 Add garlic and chicken. Cook, stirring occasionally, 3 mins or until browned. Add wine, cook 1 min or until almost evaporated. Add sage, cream and zucchini. Bring to boil over high heat. Cook 2 mins or until chicken is cooked through.
6 Using a zesting tool, remove rind from lemon into long strips, juice lemon. Add chicken mixture and lemon juice to pasta, season to taste. Toss to combine.
7 Top pasta mixture with torn prosciutto, lemon rind, parmesan and extra sage leaves. Serve with lemon wedges.