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Tortellini in Cream Sauce W/proscuitto

  • 2 packages fresh tortellini - any flavor
  • 2 tbsp. butter/margarine
  • 1 clove garlic, chopped
  • 2 tbsp. flour
  • 2 cups milk, half-n-half or whipping cream
  • 1/4 cup dry sherry
  • 1 tbsp. Wylers chicken shakeable seasoning or 1 tbsp. chicken bouillon
  • 1/4 lb. thinly slice and chopped proscuitto ham
  • 1 cup frozen peas or blanched and sliced asparagus
  • 1 teaspoon white pepper
  • 1/2 cup grated parmesan cheese plus more for serving
  • 1 tbsp. fresh chopped parsely

Boil water for pasta and cook according to package directions. Once cooked drain and set aside. Pasta can be cooking while sauce is being made. In a large skillet add butter and garlic saute 15 seconds. Stir in flour to make paste. Slowly add milk, half-n-half or whipping cream. Bring to a boil stir until thick. Reduce heat and add the sherry and Wylers seasoning. Stir until combined. Add proscuitto, peas and pepper. Heat for 2 mintues. Stir in 1/2 cup parmesan cheese. Add the tortellini and just heat through. Top with chopped parsely and serve. Grate additional cheese on top if desired.

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