Chicken Tortellini with Sherried Vegetable Sauce Recipe

6 servings

Ingredients:

1 cup each: thinly sliced leeks, chopped mushrooms

1/3 cup each: chopped onion, shallots

1/2 cup dry sherry or reduced-sodium chicken broth

2 cups reduced-sodium chicken broth

1 cup chopped tomatoes

1 teaspoon dried thyme leaves

2 bay leaves

Salt and pepper, to taste

2 packages fresh chicken tortellini, cooked, warm

4 tablespoons capers, optional

Method:

Saute leeks, mushrooms, onion and shallots in lightly greased medium saucepan until very soft, 7 to 10 minutes. Add sherry; cook over high heat until almost absorbed, 2 to 3 minutes. Add broth, tomatoes, and herbs, heat to boiling. Reduce heat and simmer, uncovered, until tomato is very soft, about 15 minutes, discard bay leaves.

Process mixture in food processor or blender until smooth. Return to saucepan, cook over medium heat until hot, 2 to 3 minutes. Season to taste with salt and pepper. Spoon over tortellini, sprinkle with capers.

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