Chicken Tortellini with Mushroom-Cream Sauce

Chicken Tortellini with Mushroom-Cream Sauce

Chicken Tortellini with Mushroom-Cream Sauce


Makes 6 to 8 servings


2 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon salt, divided
4 eggs
1 tablespoon milk
1 teaspoon olive oil
2 small boneless skinless chicken breast halves (about 4 ounces each), cooked and minced
2 ounces fresh spinach, cleaned, cooked, squeezed dry and minced
2 ounces prosciutto or cooked ham, minced
1/3 cup plus 2 tablespoons grated Parmesan cheese, divided
2 cups heavy or whipping cream (1 pint), divided
Dash pepper
3 tablespoons butter or margarine
1/2 pound fresh mushrooms, thinly sliced
3 tablespoons chopped fresh parsley


  1. Combine flour and 1/4 teaspoon salt on pastry board, cutting board or countertop; make well in center. Whisk 3 eggs, milk and oil in small bowl until well blended; gradually pour into well in flour mixture while mixing with fingertips or fork to form ball of dough.
  2. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Wrap dough in plastic wrap; set aside. Allow dough to stand at least 15 minutes.
  3. Combine chicken, spinach, prosciutto and remaining egg in medium bowl; mix well. Add 2 tablespoons cheese, 1 tablespoon cream, remaining 1/4 teaspoon salt and pepper to spinach mixture; mix well.
  4. Unwrap dough and knead briefly (as described in step 2) on lightly floured surface; divide into 3 pieces. Using lightly floured rolling pin, roll out 1 dough piece to 1/16-inch thickness on lightly floured surface. (Keep remaining dough pieces wrapped in plastic wrap to prevent drying.) Cut out dough circles with 2-inch round cutter. Cover rolled dough with clean kitchen towel to prevent drying while working.
  5. Place 1/2 teaspoon chicken filling in center of 1 dough circle; brush edge of circle lightly with water. Fold circle in half to enclose filling, making sure all air has been pushed out. Pinch outside edges together firmly to seal.
  6. Brush end of half circle with water; wrap around finger overlapping ends. Pinch to seal. Place tortellini on clean kitchen towel. Repeat with remaining dough circles, rerolling dough scraps as needed. Repeat with remaining 2 dough pieces and chicken filling. Let tortellini dry on towel for 30 minutes before cooking.
  7. Heat butter in 3-quart saucepan over medium heat until melted and bubbly; cook and stir mushrooms in hot butter 3 minutes. Stir in remaining cream. Bring to a boil over medium heat; immediately reduce heat to low. Simmer, uncovered, 3 minutes. Stir in remaining 1/3 cup cheese; cook and stir 1 minute. Remove from heat.
  8. Cook tortellini, 1/3 at a time, in large pot of boiling salted water 2 to 3 minutes just until al dente. Drain well; add to mushroom-cream sauce. Bring mushroom-cream sauce and tortellini just to a boil over medium heat; reduce heat to low. Simmer 2 minutes. Sprinkle with parsley. Serve immediately.

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