Serves 8
"IN THE KITCHEN ~WITH MOM" p. 111
Ellayne Sapienza
flour, salt and pepper for dredging
3 tablespoons olive oil
3 tablespoons butter
3 packages (14 oz. each) fresh or frozen cheese filled tortellini
2 packages Knorr Parma Rosa Sauce mix
4 tablespoons butter
1/2 cup flour
1 can chicken broth
2 cups fat-free half and half
4 tablespoons tomato paste or sundried tomato paste
1 jar sun-dried tomatoes, (optional)
2 jars capers
Saute' in butter and oil until golden brown. Set aside.
Prepare the Knorr Parma Roma sauce mix according to package directions. Set aside.
In a large saucepan, melt the 4 tablespoons of butter and add the flour. Slowly add the chicken broth while mixing with a wire whisk. Bring the mixture to a boil. When it thickens add the half and half and the tomato paste. Simmer for 3 minutes. Combine with the previously prepared Parma Roma sauce.
Drain and rinse the capers and add them to the sauce. If you are using sun-dried tomatoes, snip them into small pieces and add them to the sauce. Taste and adjust seasoning if necessary. You may need to add a little salt and pepper. Add the chicken to the sauce and cook on low heat until heated through. Do not boil.
If you need more sauce, you can add another cup of milk or cream. If the sauce isn't thick enough, add 2 or 3 tablespoons of flour dissolved in a little water. Cook over medium heat for about 3 minutes, or until thickened.
Cook the tortellini according to package directions. Serve the tortellini on a large platter topped with the chicken and sauce.