Ingredients
1 pound purchased fresh cheese tortellini
8 bacon slices, coarsely chopped
1 pound mushrooms, sliced
4 garlic cloves, minced
2 jars (16 oz.) Bertolli® Creamy Alfredo Sauce
1 cup chicken broth
1 ts. onion powder
1 ts. garlic powder
1 ts. dried basil
1/4 cup whipping cream
Preparation
Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain. Sauté 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. Sauté 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.
