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.