I have been drooling over this since my so living mag came in the mail a couple weeks ago - making it tonight - I'll let you know how it tastes but I can't stop thinking about it! 
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673164
Ingredients
1 (8-oz.) package porcini mushroom tortellini (I could only find 4 cheese....)
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
Preparation
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 sauté 3 minutes or until tender. Stir in garlic, and sauté 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.
Yield: Makes 4 servings
Marian Cooper Cairns, Birmingham, Alabama , Southern Living, NOVEMBER 2007
EDITED: It was good but a little too much liquid IMO - Will reduce next time and not pour all the liquid over the salad - But the taste was great - and I added some marinated artichokes!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673164
Ingredients
1 (8-oz.) package porcini mushroom tortellini (I could only find 4 cheese....)
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
Preparation
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 sauté 3 minutes or until tender. Stir in garlic, and sauté 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.
Yield: Makes 4 servings
Marian Cooper Cairns, Birmingham, Alabama , Southern Living, NOVEMBER 2007
EDITED: It was good but a little too much liquid IMO - Will reduce next time and not pour all the liquid over the salad - But the taste was great - and I added some marinated artichokes!
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