Cheese Tortellini in Garlic Butter Sauce

By kimvess

Ingredients

• 32 ounces chicken broth, divided
• 2 Tablespoons cornstarch
• 1 (16 ounce) package frozen cheese tortellini
• 4 Tablespoons butter
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• Parmesan cheese, for garnish
• Minced fresh parsley, for garnish, optional

Preparation

Step 1

In a large pot, bring 2 ½ cups broth to a boil. Add cheese tortellini. Return to a boil and cook about 5 minutes. The tortellini will float to the top when cooked and the internal temperature should be 165ºF for at least 15 seconds. 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 about 2 minutes.

Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens. 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.