| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Pasta, Meats |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon; cut in 1/2" pieces |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves; minced |
| 1 1/2 |
c |
Quartered mushrooms |
| 1/2 |
c |
Dry vermouth or |
| 1/2 |
c |
Dry white wine |
| 1 1/2 |
c |
Peeled and chopped tomatoes |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped chives |
| 1 |
ts |
Dry or fresh tarragon chopped |
| 1/4 |
c |
Chicken broth |
| 7 |
oz |
Tri-color tortellini (1 box) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”