Angie'S Quick Mushroom And Cheese Tortellini

• 1 pound purchased fresh cheese tortellini
• 8 bacon slices, coarsely chopped
• 1 pound mushrooms, sliced
• 4 garlic cloves, minced
• 2 jars (16 oz.) Bertolli(R) Creamy Alfredo Sauce
• 1 cup chicken broth
• 1 ts. onion powder
• 1 ts. garlic powder
• 1 ts. dried basil
• 1/4 cup whipping cream

1. Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain.
2. Saute bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet.Add mushrooms and garlic to skillet. Saute over medium-high heat until mushrooms are tender. Add bacon, Alfredo sauce, chicken broth, onion powder, garlic powder and basil to skillet. Bring to a simmer. Stir in whipping cream and tortellini. Toss to coat. Serve.

fresh cheese tortellini, bacon, mushrooms, garlic, alfredo sauce, chicken broth, onion powder, garlic powder, basil, whipping cream

Taken from www.epicurious.com/recipes/member/views/angies-quick-mushroom-and-cheese-tortellini-1200185 (may not work)