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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 tsp. 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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