Tortellini Bites

Guard weekend = missing Christopher = comfort food.
I played chauffeur for the weekend. It started on Friday night when Abby had a friend sleep over. Skruffy was a noisy puppy the entire time and an extra kiddo in the house total threw off his whole schedule. That meant accidents on Saturday. Fun. He was such a little kid wanting to hang out with the big kids. He didn't nap the entire time making him run in circles like a crazy dog. Saturday I dropped Haillie off at a friend's house to go sledding. I have come to realize we are not a winter family. Trying to find appropriate snow clothes for her was challenging. I really need to buy that girl some gloves and snow pants. Just the thought of her outside in what little I sent her in made me shiver. After she was dropped off I took Abby's friend home and then back home to wait by the phone until my services were needed again. Due to lack of cell service Haillie ended up coming home via friend. Onto Sunday we go. Today I took the girls shopping for some unmentionables and gloves. Which apparently are out of season. Do you need a bikini? If so you are in luck for they are everywhere but heaven forbid you were to need gloves in January. It drives me insane.

Download Recipe
Ingredients
Meatballs
1 lb ground chicken
1 packet Ranch dressing mix
1/2 cup shredded cheese
Pasta
1 (32 oz) container chicken broth, divided
1 (16 oz) package prepared cheese tortellini
Sauce
2 cloves crushed garlic
2 tsp dried basil
1/4 cup butter
2 tbsp cornstarch
1/3 cup grated Parmesan cheese
Directions
Preheat oven to 400 ⁰F. Combine ground chicken, Ranch dressing mix and chesse. Mix thoroughly and form into mini balls, about 1 teaspoon of meat. Place on sprayed broiler rack. Bake for about 15 minutes.
Meanwhile, 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.