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24 servings
Ingredients:
1 (32 ounce) container chicken broth, divided1 (16 ounce) package prepared cheese tortellini, thawed2 cloves crushed garlic2 teaspoons dried basil1/4 cup butter2 tablespoons cornstarch1/3 cup grated Parmesan cheese
Instructions:
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.
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