Friday, February 21, 2014
* Tortellini, refrigerated or frozen(if frozen, let them thaw before cooking)
* 2 cloves crushed garlic
* 1 tsp dried basil
* 1/4 cup butter
* 2 tbsp cornstarch
* 4 cups chicken stock, divided
* red pepper flakes to taste
* 1/3 cup Parmesan, to finish
1. Bring 3 cups chicken broth to a boil. Cook tortellini in the chicken broth until tender, and drain well. If you feel like there is not enough liquid, add another cup of liquid (water or broth).
2. While tortellini is cooking, make the sauce. In a large saucepan melt the butter. Saute the garlic, butter and red pepper in butter over medium heat for 2 minutes.
3. Blend the cornstarch and the last cup of chicken stock, then add to the sauce pan. Cook and stir until the mixture comes to a boil and thickens.
4. Place the tortellini in a bowl and pour on sauce. Gently combine. Finish with the Parmesan cheese.
This was a great, quick and easy main course, but you could also serve this as a first course, or even skewered and served at room temperature for an appetizer. I didn't have enough broth to also cook the tortellini in it, so I just used it for the sauce. But if you cook the tortellini in the broth it will really pick up the chicken flavor!
Posted by Elizabeth at 6:57 PM