Friday, May 9, 2014

Creamy Spinach Bacon Tortellini with Sundried Tomatoes

It's no secret that we are big fans of tortellini around here. When I came across this recipe from Butter, with a side of Bread,  I had to try it.  I did slightly adapt it. It was different from most of the other tortellini recipes we have tried and we both really enjoyed this one.

3-4 slices bacon
3 cloves garlic (minced)
1/2 cup onion (diced)
2 cups chicken broth
1 cup 2 tbsp milk 
20oz cheese tortellini
2 cups fresh spinach (chopped)
1/4 cup sun dried tomatoes
1 tbsp lemon juice
2 tsp cornstarch
1/4 cup Parmesan cheese
salt & pepper to taste

Chop the bacon and saute it in a skillet.  When the bacon is done remove from skillet leaving 2-3 tablespoons of grease in the skillet. Add onions and saute for 2-3 minutes.  Stir in garlic and saute for 30 seconds. Pour the chicken broth and 1 cup of milk in the skillet and heat.  When the mixture just starts to bubble, add the tortellini and cover. Cook for 8-10 minutes.  In a small bowl whisk together 2 tablespoons of milk and 2 teaspoons of cornstarch. Add the cornstarch mixture to the skillet and stir well.  Mix in the spinach, sun dried tomatoes and bacon then season with salt and pepper.   Let it cook for two to three minutes. Serve with parmesan cheese sprinkled on top.  

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