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Delta Pasta

1 fluid ounce extra virgin olive oil

2 ounces shrimp, 71/90 peeled, de-veined, tails off

1 ounce Tasso ham, diced ¼ inch

3 ounces roasted chicken pulled from the bone

6 fluid ounces Bourbon Cream Sauce (see recipe)

7 ounces cooked cheese tortellini

1 tablespoon grated Reggiano Parmesan

1 teaspoon Toasted Pecans (see recipe)

1 tablespoon chopped parsley

salt & pepper to taste

Heat oil in a sauté pan. Add shrimp and sauté until almost translucent.

Add ham and chicken and sauté until hot throughout.

Add Bourbon Cream Sauce and heat until bubbly.

Drain cooked tortellini and add to pan. Toss to combine and season to taste.

Place in a pasta bowl and garnish with grated cheese, toasted pecans and fresh parsley.

Makes: 1 Serving

Bourbon Cream Sauce

¾ cup leeks

1 ½ tablespoons butter

1 ¼ teaspoons minced garlic

1 ¼ teaspoons minced ginger

3 ¼ fluid ounces Bourbon

13 fluid ounces heavy whipping cream

salt & pepper to taste

Remove root ends and tough green leaves from leeks. Split leeks lengthwise and rinse thoroughly with cold water. Cut leeks into ¼ inch half moons.

In a hot skillet, melt butter. Add leeks and sauté while stirring gently until tender.

Add garlic and ginger and sauté 30 more seconds.

Add Bourbon and let evaporate, 5-10 minutes. Pour in cream and bring to a simmer. Simmer several minutes or just until mixture starts to thicken.

Salt & pepper to taste.

Makes 16 ounces

Toasted Pecans

1 cup pecan pieces

2 tablespoons butter

salt to taste

Melt butter in a saucepan and add pecans and salt. Toss to coat well.

Spread pecans out on a sheet pan and place in 350 degree oven for 10-15 minutes.

Makes 1 cup

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