Cheese Tortellini in Garlic Butter Sauce

INGREDIENTS

• 32 ounces chicken broth or vegetable broth, divided (see note 1)
• 2 tbsp cornstarch (see note 2)
• 1 (16 ounce) package frozen cheese tortellini (see note 3)
• 4 tbsp butter (see note 4)
• 2 cloves garlic minced
• 2 tsp dried basil
• 1/4 cup freshly grated Parmesan cheese for garnish
• Fresh basil chiffonade, for garnish, optional

DIRECTIONS

1. 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.
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 2 minutes.
3. 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.
4. Pour into a serving dish and garnish with Parmesan cheese and fresh basil, if desired.

NOTES

• Chicken broth: Do not use low-sodium chicken broth or the sauce may be bland. Homemade chicken broth is fine or you could mix up a batch with Better than Bouillon chicken base (Culinary Hill may earn money if you buy through this link). For a vegetarian version, substitute vegetable broth.
• Cornstarch: All-purpose flour can be substituted for cornstarch. However, you may have to cook the sauce an additional 3 to 4 minutes.
• Cheese tortellini: The cooking times in this recipe are based on frozen cheese tortellini. To substitute fresh or refrigerated tortellini, cook it for 2 to 3 minutes (it should be floating). To substitute dried tortellini, follow the instructions on the package (should be about 10 to 11 minutes).
• Butter: Do not substitute unsalted butter or your sauce may be bland.
• Yield: This recipe will make 4 hearty main course servings. Or, feed 8 as an appetizer or first course. If serving as part of a buffet, keep warm in a slow cooker.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.