We were suppose to heading to the Renaissance Faire for the day. Then we woke up to a morning down pour. Change of plans means I have to cook. Drat! With the weather cooling down I'm in the mood for some comfort food. This recipe is comforting and simple. My original copy is only for the pasta part but since I had some ground chicken on hand I used them to made meatballs and make this a more filling meal.
1 (32 fluid oz) container chicken broth, divided
1 (16 oz) package prepared cheese tortellini
2 cloves crushed garlic
2 tps dried basil
1/4 cup butter
2 tbsp 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, sauté 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.