Southern Living NOVEMBER 2007
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.
Note: For testing purposes only, we used Barilla Porcini Mushroom Tortelloni and Fresh Express 50/50 Mix.
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