Pasta in cream … rich flavor, little fat

Sunset, May, 1992 by Betsy Reynolds Bateson

PASTA GETS GOOD marks in today's diet if you accessorize it trimly. You can do this easily with these speedy-to-make tortellini, shaped in round potsticker skins. The sauce is rich-tasting but low in fat.

Lightened-up Tortellini

To cut won ton skins into rounds, use a 3- to 3 1/4-inch cookie cutter.

6 dozen (1 package, 12 to

14 oz.) potsticker

(gyoza) skins, or won

ton skins, trimmed to

rounds (see above)

Chicken-prosciutto

filling (recipe follows)

1 large egg white

Lean cream sauce

(recipe follows)

About 1/2 cup grated

parmesan cheese

Working with 1 skin at a time, put an equal amount chicken filling in each center, about 1 teaspoon.

Moisten skin edge with egg white, fold over filling, align edges, and press to seal. Bring pointed ends together, overlapping; moisten ends with white and press to seal tortellini. As shaped, set on flour-dusted baking sheets in a single layer; keep tortellini and skins covered with plastic wrap to prevent drying. Repeat until all skins are filled. If made ahead, chill up to 4 hours, or freeze on baking sheets and package airtight to store.

In 2 pans, each 5 to 6 quarts, bring about 3 quarts water to a boil over high heat. Drop 1/2 the tortellini (unthawed, if frozen) into each pan. Cook, uncovered, until just tender to bite, 4 to 5 minutes (about 6 minutes, if frozen). If tortellini stick to each other or pan bottom, stir very gently 1 or 2 times. Reduce heat, as needed, to maintain a gentle simmer.

Pour 1/3 of the sauce into a warm bowl. Gently drain tortellini; pour into bowl. Add remaining sauce. Top with cheese. Serves 6 to 8.

Per serving: 308 cal.; 29 g protein; 5.3 g fat (2.4 g sat.); 35 g carbo.; 552 mg sodium; 48 mg chol.

Chicken-prosciutto filling.

Mince 1/4 pound thinly sliced prosciutto. Bone and skin a 1-pound chicken breast; cut meat into 1/2-inch pieces.

In a 10- to 12-inch frying pan over high heat, combine 1 large (10 oz.) onion, chopped, and 1 cup regular-strength chicken broth. Boil, uncovered, until liquid evaporates and onion starts to brown, about 12 minutes; stir often. To deglaze, add 1/3 cup water and stir to release browned bits. Boil until browning begins again; deglaze with 1/3 cup water and boil dry. Add chicken and prosciutto; stir until chicken is no longer pink in center (cut to test), about 3 minutes.

Coarsely grind in a food processor or mince. Mix with 1 large egg white, 1/4 cup grated parmesan cheese, 2 tablespoons all-purpose flour, 2 tablespoons regular-strength chicken broth, 1/4 teaspoon ground nutmeg, and salt and pepper to taste. If made ahead, cover and chill up to a day.

Lean cream sauce. In a 10- to 12-inch frying pan, combine 1 large (10 oz.) onion, minced, and 1 cup regular-strength chicken broth. Boil, uncovered, on high heat until liquid evaporates and onion starts to brown, about 12 minutes; stir often.

Deglaze as directed for filling (preceding). Repeat until onion is browned. If made ahead, cover and chill up to a day. Mix into onions 1 tablespoon cornstarch, 1/4 teaspoon ground nutmeg, 2 cups extra-light (1 percent fat) milk, and 1/2 cup regular-strength chicken broth; stir until boiling. Use hot.