Tortellini Michelangelo - cooking recipe

Ingredients

1 1/2 - 2 lbs tortellini, meat filled
1 chicken breast, pre-cooked & cut into bite size pieces
2 slices pancetta, thick sliced & cut into small slices
2 slices prosciutto (or ham, cut into small slices)
1/3 cup onion (minced or finely diced)
1 tablespoon butter
2/3 cup mushroom, sliced (fresh)
1/3 cup peas (frozen)
1 ounce chicken stock
1 cup parmesan cheese, grated (fresh if possible)
1/2 cup heavy cream (only use if needed to thin out cream sauce)
salt and pepper
white sauce, Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) as prepared

Preparation

Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven.
Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.