1 1/2 tbsp. butter
1/2 c. chopped onion
1 tsp. minced garlic
1/4 c. chicken broth
1 c. frozen baby peas
1 c. heavy cream
1/4 tsp. freshly ground pepper
1 lb. cheese tortellini
2 oz. ham, julienned
1 tbsp. fresh parsley, chopped
1 c. finely sliced carrots
Romano cheese

Melt butter in skillet over medium high heat. Add onion and garlic and cook until translucent, about 3 minutes. Add chicken broth and cook 2 minutes. Add peas, cream and pepper and bring to boil. Boil 5 minutes. Stir occasionally. Add ham. Toss cooked hot tortellini with cream sauce and sprinkle with parsley. Serve with Romano cheese.