tortellini with sun-dried tomato and spinach... 25 minutes

the goods:

3-4 slices bacon

3 cloves garlic, minced

1/2 cup diced onion

1 can (14.5 ounces) chicken broth

1 cup plus 2 tablespoons milk, divided

1-2 packages (depending on how many you are feeding) of fresh cheese tortellini

3 cups fresh baby spinach, chopped

1/4 cup sun-dried tomatoes in oil, chopped

1 tablespoon lemon juice

2 teaspoons cornstarch

1/4 cup shredded parmesan cheese

Cook bacon in a large cast-iron skillet over medium heat until just barely crispy. Transfer to paper-towel-lined plate to drain. Add onion and garlic to hot bacon grease and cook, stirring 2-3 minutes. When onion is tender, add in chicken broth and 1 cup milk. Heat until just barely boiling. Add in tortellini, stir, and place a lid on it. Set timer for 10 minutes. While it's cooking, combine 2 tablespoons milk with cornstarch in a small bowl, stir with a fork until smooth. When timer beeps, remove lid and stir in cornstarch mixture. Add spinach, tomatoes, and lemon juice and stir to combine. Cook for a couple more minutes until spinach wilts and sauce thickens. Season with salt and pepper and serve topped with parmesan and crumbled bacon slices.