Tortellini Michelangelo

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 5-6
• 1 1/2-2 lbs tortellini, meat filled
• 1 pre-cooked chicken breast,  & cut into bite size pieces
• 2 slices lamb bacon  thick sliced & cut into small slices
• 2 slices smoked turkey breast
• 1/3 cup onion ( 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 to taste
• sauce, basic italian cream sauce ( alfredo or bechamel) as prepared

Recipe

• 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 sauce basic italian cream sauce (like an alfredo or bechamel) as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
• once sauce is cooked, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and slice lamb bacon  &turkey breast to brown until cooked 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.