Cheese Tortellini alla Zucca

Lucia's Italian Restaurant - Helena, AL (off hwy 52/morgan rd.)

Cheese Tortellini alla Zucca (Cheese Tortellini with Pumpkin Sauce) - Michael Bertolone - Head Chef

Fresh Pumpkin - Puree
1/4 C. Olive Oil
1/2 Onions

1/4 C. Mushrooms
8 oz. Chicken Breast
Pumpkin
1/4 C. Heavy Cream
1/3 C Parmesan Cheese
Salt to taste
Pepper to taste

Cut pumpkin in half, remove seeds, wrap in foil and bake at 350 degree until soft.

Place pumpkin in food processor and puree.

In a saute pan add olive oil on medium heat and cook onions until caramelized.

Add mushrooms and cook.

Cut chicken breast in strips and cook chicken lightly. Leave chicken a little uncooked (pinkish color).

Add puree pumpkin and stir.

Add heavy cream, Parmesan cheese, salt and pepper.

Continue stirring and simmer until chicken is cooked and sauce has thicken.

Cook cheese tortellini in boiling water. Do not over cook. Tortellini will break apart.

Pour sauce over tortellini and serve.

See you soon,

Cynthia Bertolone

Noon Cooking - November 28, 2012