Cheese Tortellini in Garlic Butter Sauce

By Scrappin Broad

Ingredients

• 32 ounces chicken broth or vegetable broth, divided
• 2 tablespoons cornstarch
• 1 (16 ounce) package frozen cheese tortellini (see notes)
• 4 tablespoons butter
• 2 cloves garlic minced
• 2 teaspoons dried basil
• 1 /4 cup Parmesan cheese for garnish
• Fresh basil for garnish, optional
• US Customary - Metric

Details

Adapted from culinaryhill.com

Preparation

Step 1

InstructionsIn a large pot, bring 2 1/2 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 1/2 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 parsley, if desired.