Garlic Basil Cheese Tortellini tastes even better than it sounds.   I had it the first time at a Pampered Chef party about, oh, 10 years ago.  At the time, it was served as an appetizer with toothpicks.  I think that’s a really great way to eat it considering how much, well, butter and cheese is present.  Personally though, I like it as a main dish and the recipe below should serve 4 this way.  I encourage you to have a salad with it instead of garlic bread though!

Although I typically buy low sodium chicken broth and unsalted butter, the recipe tasted a little off when I made it with those ingredients recently.  So, in this application 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.  That’s what I did and I had no trouble.

Make Garlic Basil Cheese Tortellini vegetarian by swapping vegetable broth for the chicken broth.

For a PDF of the recipe click here: Garlic Basil Cheese Tortellini

Garlic Basil Cheese Tortellini

Serves: 4

Weight Watchers PointsPlus^®: 14

Ingredients:

32 oz. chicken broth, divided
1-16 oz. package frozen cheese tortellini
2 T. cornstarch
4 T. butter
2 cloves garlic, minced
2 tsp. dried basil
1/2 c. Parmesan cheese

Directions:

1. Reserve 1 ¼ c. chicken broth.  In a large pot, bring remaining 24 oz. broth to a boil.
2. 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.
3. Meanwhile, blend cornstarch with reserved broth in a small bowl.
4. In a large non-stick skillet, melt butter over medium-high heat until foaming.  Stir in garlic and basil and cook about 2 minutes.
5. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens.
6. Add the cooked tortellini to the skillet and toss to coat.
7. Pour into a serving dish and garnish with Parmesan cheese.