4/5
(1 Votes)
Ingredients
- 1 (32oz) Chicken Broth
- 1 (16oz) pkg tortellini, thawed
- 2 cloves garlic crushed
- 2 tsp dried basil
- 1/4 cup butter
- 2 tbsp cornstarch
- 1/3 cup parmesan cheese
Preparation
Step 1
Reserve 1 1/4 cup broth. Bring remaining broth to a boil, add tortellini and cook until tender, drain well.
In a small bowl, blend cornstarch into 1 1/4 cups reserved broth.
In large saucepan, saute garlic and basil in the butter for 2 minutes. Add cornstarch-broth mixture to saucepan. Cook and stir until the mixture thickens and comes to a boil.
Place tortellini in a serving dish, pour the broth mixture and parmesan cheese into the serving dish and toss.
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