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In a large skillet over medium-high heat, heat
oil. Add shallot and garlic and cook until
soft, 3 minutes. Add ham and cook until crispy,
stirring occasionally, 5 minutes. Season with
pepper. Add tortellini and frozen peas and stir
until coated, then pour over chicken broth.
Simmer until tortellini are al dente, 6
minutes.
Add heavy cream, Swiss, and Parmesan and stir
until creamy.
Garnish with parsley and serve.
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