• Bring a large pot of salted water to a boil. Add fresh chicken and prosciutto tortellini and cook 8 minutes, adding frozen peas for last 3 minutes. Drain. Meanwhile, in a medium pot, melt unsalted butter. Sprinkle with all-purpose flour and cook, whisking, 2 minutes. While whisking, add whole milk. Stir in dried minced onion and pepper. Bring to a simmer over medium-high; simmer 3 minutes. Remove from heat and whisk in shredded sharp white cheddar. Stir tortellini and peas into cheese sauce and serve.



Swap in a seasonal flavor of ravioli, like butternut squash or pumpkin, for the chicken tortellini.

Nutrition Facts

705 calories; 33 g total fat; 1075 mg sodium. 68 g carbohydrates; 4 g fiber; 34 g protein;