Chicken And Prosciutto Tortelloni Soup Food

CHICKEN TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.

PROSCIUTTO-WRAPPED CHICKEN

Steps:

• Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
• Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
• Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
• Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

CHICKEN PROSCUITTO TORTELLONI

Steps:

• Preheat the oven to 350 degrees F.
• Cut the chicken breast length-wise down the middle. Place it on a small sheet pan and cover with 1 teaspoon each of the garlic and parsley; sprinkle with salt and pepper. Drizzle with the olive oil. Bake until the breast reaches an internal temperature of 165 degrees F, about 10 minutes. Let cool, then cut into small pieces.
• Stack the prosciutto and finely chop.
• Toss together the chicken, prosciutto, ricotta, Pecorino-Romano, 1 of the eggs, the remaining parsley and garlic and a sprinkle of salt and pepper. Mix until thoroughly combined.
• Cut the pasta sheets into strips about 3 1/2-inches wide and 8-inches long. Whisk the remaining egg and brush on the pasta sheets.
• Cut circles of pasta from the pasta strips using the cookie cutter.
• Place a teaspoon of the chicken mixture in the center of each circle and fold the bottom half to the top. Pinch both sides towards the center.
• Bring a large pot of salted water to a boil and cook the pasta until tender, about 4 minutes.

ITALIAN TORTELLINI SOUP

Steps:

• In a Dutch oven, saute mushrooms in oil until tender. Add the water, tomatoes, cheese, bouillon and pesto. , Place peppers in a food processor; cover and process until blended. Add to mushroom mixture and bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in the tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Cut prosciutto into thin strips; garnish each serving with prosciutto and cheese.

TORTELLINI SOUP

Steps:

• Saute onions and celery in olive oil until clear.
• Add chicken broth and bring to boil.
• Add tortellini and cook for 8-9 minutes.
• Add seasonings, beans and tomatoes and simmer for 5 minutes.
• Serve topped with Parmesan Cheese.

CRISPY PROSCIUTTO CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken

CHICKEN AND PROSCIUTTO TORTELLONI SOUP

Steps:

• 1. sauté onions, peppers,and celery in hot oil in a dutch oven over medium high heat 3 minutes,add Italian seasoning and sauté 1 minute add tomatoes and the next 3 ingredients. Stir in tortelloni and return to a boil reduce heat to low and simmer 8 minutes or until torelloni are tender remove from heat and add spinach

CHICKEN TORTELLINI IN CREAM SAUCE

Steps:

• In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add chicken; heat through., Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired.