Lightened-up tortellini

Yield: 8 Servings

Ingredients:

72 Won ton skins cut in rounds*
1 Large egg white
1/2 c Grated parmesan cheese MMMMM-----------------CHICKEN-PROSCIUTTO FILLING----------------------
1/4 lb Thinly sliced prosciutto
1 lb Chicken breast
1/2" pieces
1 Large onion
10 oz. chopped
1 c Chicken broth reg strength
1/3 c Water
1 Large egg white
1/4 c Grated parmesan cheese
2 tb All-purpose flour
2 tb Chicken broth reg strength
1/4 ts Ground nutmeg Salt to taste Pepper to taste MMMMM----------------------LEAN CREAM SAUCE---------------------------
1 Large onion
10 oz. minced
1 c Chicken broth reg strength
1 tb Cornstarch
1/4 ts Ground nutmeg
2 c Extra-light milk (1%)
1/2 c Chicken broth

Instructions:

reg strength * - To cut won ton skins into rounds use a 3" to 3 1/4" cookie cutter. ======================================================= ============== === 1. Working with 1 skin at a time put an equal amount chicken filling in each center about 1 teaspoon. 2. Moisten skin edge with egg white fold over filling align edges and press to seal. Bring pointed ends together overlapping; moisten ends with white and press to seal tortellini. As shaped set on flour-dusted baking sheets in a single layer; keep tortellini and skins covered with plastic wrap to prevent drying. Repeat until all skins are filled. If made ahead chill up to 4 hours or freeze on baking sheets and package airtight to store. 3. In 2 pans each 5-6 quarts bring about 3 quarts water to a boil over high heat. Drop 1/2 of the tortellini (unthawed if frozen) into each pan. Cook uncovered until just tender to bite 4-5 minutes (about 6 minutes if frozen). If tortellini stick to each other or pan bottom stir very gently 1 or 2 times. Reduce heat as needed to maintain a gentle simmer. 4. Pour 1/3 of the sauce into a warm bowl. Gently drain tortellini; pour into bowl. Add remaining sauce. Top with cheese. *** CHICKEN-PROSCIUTTO FILLING *** 1. Mince prosciutto. Bone and skin chicken breast; cut meat into 1/2" pieces. 2. In 1 10-12" frying pan over high heat combine onion and 1 cup chicken broth. Boil uncovered until liquid evaporates and onion starts to brown about 12 minutes; stir often. To deglaze add 1/3 cup water and stir to release browned bits. Boil until browning begins again; deglaze with 1/3 cup water and boil dry. Add chicken and prosciutto; stir until chicken is no longer pink in center (cut to test) about 3 minutes. 3. Coarsely grind in a food processor or mince. Mix with egg white parmesan cheese all-purpose flour 2 tablespoons chicken broth nutmeg and salt and pepper to taste. If made ahead cover and chill up to a day. *** LEAN CREAM SAUCE *** 1. In a 10-12" frying pan combine onion and 1 cup chicken broth. Boil uncovered on high heat until liquid evaporates and onion starts to brown about 12 minutes; stir often. 2. Deglaze as directed for chicken-prosciutto filling. Repeat until onion is browned. If made ahead cover and chill up to a day. Mix into onions the cornstarch nutmeg milk and 1/2 cup chicken broth; stir until boiling. Use hot.