Garlic Basil Tortellini
We had some tortellini in the fridge, and here's the recipe I decided to use. It turned out well.
Tortellini with Garlic Basil Sauce
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
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.
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
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.
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