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
Weight Watchers PointsPlus®: 14
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
- Reserve 1 ¼ c. chicken broth. In a large pot, bring remaining 24 oz. 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, blend cornstarch with reserved broth in a small bowl.
- 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.