CHICKEN SALTIMBOCCA TORTELLINI

SERVES 4 PREP + COOK 35 MINS

Woman’s Day (Australia) - - Food To Love -

✦ 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.

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