I came across a dish just like this one at the Sydney Olympics 2000 in Australia. I liked it so much that I changed a couple of ingredients and placed this Alfredo pasta dish on my menu at Tangellos café.

Place the chicken thigh meat on a greased oven tray and sprinkle chicken seasoning over the top of the chicken. Place the tray of chicken in the oven at 375F, and roast the chicken for 10 to 12 minutes. Take the chicken out of the oven and slice into strips. Heat a large frying pan and add the vegetable oil. Dice the onion and garlic and fry in the pan until brown. Add the sliced smoked ham and fry for 2 minutes. Add the white wine and reduce the wine by ¾ then add the thick cream. Reduce the thick cream until the sauce starts to become thick. Peel the plums and take out the seed. Chop the plums into small dice and add to the sauce. Add the roasted chicken, chopped spring onions and the cheddar cheese. Place the Alfredo off the heat until you are ready to serve. Bring a small pot of water to the boil and cook your Tortellini until the pasta is fully cooked. Take your pasta out of the water and strain all the water off. Re-heat the Alfredo sauce and place the cooked Tortellini into the Alfredo sauce. Serve in large pasta bowls with shaved Parmesan cheese and chopped chives over the top.

½ pound chicken thigh meat

2 red plums

1 onion

1 clove garlic

4 ounces smoked ham

2 stalks spring onions

½ cup white wine

1 cup thick cream

¼ cup grated cheddar cheese

2 pounds fresh vegetable Tortellini

1 tablespoon vegetable oil

Time to make 25 minutes Serves 6