CHEESE TORTELLINI IN GARLIC BUTTER SAUCE




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Piping hot Cheese Tortellini served in a simple, delicious garlic butter sauce. Double the batch because everyone is going to love it! Scroll down for an easy video tutorial.
All of my best memories are intertwined with food.
“Event XYZ happened, and this is what we ate that day.”
Is this how everyone is, or is it just me?
Piping hot Cheese Tortellini served in a simple, delicious garlic butter sauce. Double the batch because everyone is going to love it!

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
  • fresh parsley minced, for garnish, optional

Instructions
  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.
  2. 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.
  3. 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.
  4. Pour into a serving dish and garnish with Parmesan cheese and parsley, if desired.
Recipe Notes
To make this dish vegetarian, substitute vegetable broth for the chicken broth.
Serves 8 as an appetizer or first course. Keep warm in a slow cooker if serving a buffet.

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