Ingredients :
- 32 ounces chicken broth or vegetable broth, divided
- 2 tablespoons cornstarch
- 1 package frozen cheese tortellini
- 4 tablespoons butter
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 1/4 cup freshly grated Parmesan cheese for garnish
- Fresh basil chiffonade, 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 until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165 degrees. 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 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 fresh basil, if desired.
