Author Notes
This is a fun to make and fun to eat dish. It is easy to pull together and makes a lovely presentation. —katiebakes
Ingredients
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1
(22-ounce) package frozen cheese tortellini
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4
slices bacon, chopped
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1
small onion, chopped
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1
garlic clove, minced
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1/4 cup
dry white wine
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2 tablespoons
balsamic vinegar
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1/2 cup
chicken broth
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1/2 cup
shelled edamame
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1
(14-ounce) can diced tomatoes, drained very well
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1 tablespoon
drained capers
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1
(14-ounce) can artichoke hearts, drained and chopped
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Spring mix or spinach
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Freshly grated Parmigiano-Reggiano cheese
Directions
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Prepare tortellini according to package directions; drain and set aside.
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Meanwhile, in a large skillet cook bacon over medium-high heat until crisp, about 6-8 minutes. Remove bacon from skillet and set aside, reserving drippings in skillet (should be about 2 tablespoons).
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To hot drippings, 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 any particles from bottom of skillet. Stir in broth, edamame, tomatoes, capers, artichokes, and cooked tortellini; cook 2-3 minutes or until thoroughly heated.
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Arrange desired amount of lettuce/spinach on a large serving plater (about 2 1/2-ounces). Pour hot tortellini mixture evenly over lettuce, top with crumbled bacon, and garnish with freshly grated Parmigiano-Reggiano cheese. Serve immediately.
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