Although I typically purchase low-sodium chicken broth and unsalted butter, this particular recipe tasted a little off when I tested with those ingredients.
So, in this one instance I do not recommend the low-sodium options. If that’s what you have, just add a little salt to the finished dish until it tastes perfect.
CHEESE TORTELLINI IN GARLIC BUTTER SAUCE RECIPE
An easy, delicious recipe for Cheese Tortellini in garlic butter sauce. Whether you want a hot appetizer for a party or a tasty, comforting weeknight meal option, double the batch because everyone is going to love it! Use refrigerated or frozen cheese tortellini; either way, it’s ready in 15 minutes or less!
Ingredients
- 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
- fresh parsley minced, for garnish, optional
Instructions
- 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.
Recipe Notes
- To make this dish vegetarian, substitute vegetable broth for the chicken broth.
- Serves 8 as an appetizer or first course. Keep warm in a slow cooker if serving a buffet.
Recipe Adapted : CHEESE TORTELLINI IN GARLIC BUTTER SAUCE @ culinaryhill
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