4 slice Bacon, cut in 1/2" pieces
1/2 cup Chopped onion
2 Garlic cloves, minced
1 1/2 cup Quartered mushrooms
1/2 cup Dry vermouth or
1/2 cup Dry white wine
1 1/2 cup Peeled and chopped tomatoes
2 tbsp Chopped parsley
1 tbsp Chopped chives
1 tsp Dry or fresh tarragon - chopped
1/4 cup Chicken broth
7 oz Tri-color tortellini (1 box)
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In medium skillet, cook bacon until crisp. Remove bacon with slotted spoon; drain on paper towels. Remove all but 2 tb. of bacon fat from skillet. Add onion; cook until transparent. Add garlic and mushrooms and cook for 2 to 3 minutes. Pour in vermouth and cook, stirring frequently, until liquid is reduced by two-thirds or almost dry. Add tomatoes, parsley, chives, tarragon and chicken broth. Simmer 5 minutes; set aside.
Meanwhile, cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain.
Bring sauce back to a simmer; add bacon and drained tortellini. Toss lightly; serve immediately.
On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.
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