Ingredients: |
Ingredients: 32 oz. chicken broth or vegetable broth, divided
2 T. cornstarch
1 (16 oz.) package frozen cheese tortellini
4 T. butter
2 cloves garlic minced
2 tsp. dried basil
1/4 c. Parmesan cheese for garnish
Fresh basil chiffonade, for garnish, optional
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Directions: |
Directions:In a large pot, bring 2 ½ cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
Meanwhile, whisk together remaining 1 ½ cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.
Notes:
Chicken broth: Do not use low-sodium chicken broth or the sauce may be bland. Homemade chicken broth is fine or you could mix up a batch with Better than Bouillon chicken base. For a vegetarian version, substitute vegetable broth.
Cornstarch: All-purpose flour can be substituted for cornstarch. However, you may have to cook the sauce an additional 3 to 4 minutes.
Cheese tortellini: The cooking times in this recipe are based on frozen cheese tortellini. To substitute fresh or refrigerated tortellini, cook it for 2 to 3 minutes (it should be floating). To substitute dried tortellini, follow the instructions on the package (should be about 10 to 11 minutes).
Butter: Do not substitute unsalted butter or your sauce may be bland.
Yield: This recipe will make 4 hearty main course servings. Or, feed 8 as an appetizer or first course. If serving as part of a buffet, keep warm in a slow cooker.
Storage: Store leftovers covered in the refrigerator for up to 4 days. |
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