Porcini Mushroom Tortelloni With Wilted Greens

• 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

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 saute 3 minutes or until tender. Stir in garlic, and saute 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.

porcini mushroom tortelloni, bacon, onion, garlic, white wine, balsamic vinegar, chicken broth, frozen peas, tomatoes, baby spinach, freshly shaved parmesan cheese

Taken from www.myrecipes.com/recipe/porcini-mushroom-tortelloni-with-wilted-greens (may not work)