Chicken Paupiette & Pumpkin Tortellini

By á-24757

Ingredients

• Chicken Paupiette
• 1 lb thinly sliced chicken breasts
• 1/4 lb prosciutto
• 4 squares of butter ( any kind is fine)
• S+P to taste
• Pumpkin Tortellini
• 2 packages of three cheese tortellini
• 1 can of pumpkin puree
• heavy cream- varies depending on how creamy you would like your sauce.
• brown sugar- 1/2 cup to 1 cup
• sugar- 1/2 cup
• Whole Milk or skim- 1/2 cup ( varies on how creamy you would like your sauce.

Preparation

Step 1

Chicken Paupiette

1. Preheat oven to 375 degrees on convection or bake. Meanwhile lay breasts out on sheet tray with aluminum. Fill 4 breasts with 1 square of butter and roll up.

2. Wrap prosciutto around the rolled up chicken breasts and pat down. ( you may place a skewer in to secure them. ) Season with salt and pepper and set aside.

3. Heat Saute pan on high heat with a little bit of butter.

4. Once hot enough place breasts in the pan with the top facing up. Let cook for 5-6 minutes until they get a little bit of color.

5. Finish in the oven at 375 for 8-10 minutes or until chicken is cooked thoroughly.


Pumpkin Tortellini

Pumpkin Sauce

1. Using a medium size sauce pan pour the pumpkin into the pot and add the cream gradually at a time along with the milk.

2. Stir in the milk and cream and bring to a simmer. Make sure it does not boil!!

3. Meanwhile place a pot of water on for the tortellini.

4. Add sugar/ brown sugar a little at a time and taste test. * The amount of sugar varies on how sweet you like your sauce.*

5. Let simmer for 10 minutes. Taste for flavor and set aside.

6. Once tortellini is cooked slowly pour the sauce over and serve along with the Chicken Paupiette.

Bon Appetit!