Cooking Instructions

• Cook the tortellinis as per package instructions. Drain and set aside.
• Cut the bacon slices into small pieces.
• In a large skillet, cook the bacon until crispy over high heat.
• Remove the bacon with a slotted spoon and place on paper towels. Set aside.
• Leave 1 tablespoon of bacon fat in the skillet and discard the rest. Return the tablespoon of bacon fat to the skillet.
• Sauté the onion and jalapeno in the skillet over medium-high heat for 3-4 minutes.
• Add the garlic and sauté for 2 minutes.
• Add the flour and cook, stirring for 1 minute.
• Deglaze with the chicken broth, scraping the bottom of the skillet to capture all the flavors. Reduce heat to medium.
• Cut the cream cheese into cubes and add to the broth. Stir well to melt everything together.
• Add the cream, parmesan, cheddar, oregano, salt, and pepper.
• Return the bacon and stir well.
• Let simmer for a few minutes until the sauce thickens.
• Add the tortellinis and coat well with the sauce. Heat the pasta in the sauce for a few minutes.
• Garnish with some basil and parsley.
• Serve.