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Ingredients
US|METRIC
4 SERVINGS
- 3 oz. pancetta (or bacon, chopped)
- 1/4 cup shallots (chopped, or onions)
- 1 clove garlic (finely chopped)
- 1/4 cup dry white wine (or chicken broth)
- 15 bags cheese tortellini ( frozen,cooked and drained)
- 1/2 cup toasted walnuts (chopped)
- 1 jar Bertolli Mushroom Alfredo with Portobello Mushrooms Sauce
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Directions
- Cook pancetta in 10-inch nonstick skillet over medium-high heat 4 minutes or until brown. Stir in shallots and garlic and cook 2 minutes. Stir in wine. Bring to a boil over high heat. Stir in Sauce. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Toss sauce with hot tortellini, then sprinkle with walnuts. Season, if desired, with cracked black pepper.
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