Cheese Tortellini in Garlic Butter Sauce

• Produce

  • 2 tsp Basil, dried
  • 2 cloves Garlic
  • 1 Parsley, fresh

• Canned Goods

  • 32 oz Chicken broth

• Pasta & Grains

  • 1 (16 ounce package Cheese tortellini, frozen

• Baking & Spices

  • 2 tbsp Cornstarch

• Dairy

  • 4 tbsp Butter
  • 1/4 cup Parmesan cheese

Found on culinaryhill.com

Description

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
• 1/4 cup Parmesan cheese, for garnish
• Minced fresh parsley, for garnish, optional

Directions

• 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.