CHICKEN SALTIMBOCCA TORTELLINI

SERVES 4 PREP + COOK 35 MINS

8 slices prosciutto

340g cheese tortellini

50g butter

1 medium leek (350g), sliced thinly

200g Swiss brown mushrooms, sliced

2 cloves garlic, crushed

600g chicken tenderloins, cut into

2.5cm pieces

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.