Porcini Mushroom Tortelloni With Wilted Greens |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Ingredients:
1 (8-oz.) package porcini mushroom tortelloni |
4 bacon slices, chopped |
1 small onion, chopped |
1 garlic clove, minced |
1/4 cup dry white wine |
1 to 2 tbsp. balsamic vinegar |
1/2 cup chicken broth |
1/2 cup frozen peas |
2 plum tomatoes, chopped |
1/2 (5.5-oz.) package baby spinach-and-spring greens mix, thoroughly washed |
1/2 cup freshly shaved parmesan cheese |
Directions:
1. Prepare tortelloni according to package directions. Keep warm.
2. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, reserving 2 Tbsp. drippings in skillet. Add onion, and sauté 3 minutes or until tender. Stir in garlic, and sauté 1 minute. Stir in wine and vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet.
3. Stir in chicken broth, peas, tomatoes, and tortelloni, and cook 2 to 3 minutes or until thoroughly heated. Serve over salad greens, and sprinkle evenly with Parmesan cheese.
4. Note: For testing purposes only, we used Barilla Porcini Mushroom Tortelloni and Fresh Express 50/50 Mix.
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