- 1 (32 fluid ounce) container chicken broth, divided
- 1 (16 ounce) package prepared cheese tortellini, thawed
- 2 cloves crushed garlic
- 2 teaspoons dried basil
- 1/4 cup butter
- 2 tablespoons cornstarch
- 1/3 cup grated Parmesan cheese
- Reserve 1-1/4 cups broth. Bring remaining broth to a boil in a large pot, add tortellini and cook until tender, drain well.
- In a small bowl, blend cornstarch into 1 1/4 cups of reserved broth.
- In a large saucepan, saute garlic and basil in the butter or margarine for 2 minutes over a medium heat. Add the cornstarch-broth mixture to the saucepan. Cook and stir until the mixture thickens and comes to a boil.
- Place tortellini in a serving dish, pour the broth-mixture, and Parmesan cheese into the serving dish and toss. Serve with toothpicks.
03/11/2017
recipepes.com
tortellini bites, recipe
PT15M
PT1H
5
455 calories
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