Tortellini Bites

Parmesan and broth flavor this favorite chunky pasta, eaten with toothpicks for a twist.

Rated 4 from 61 votes

1 (32 fluid ounce) container chicken broth, divided

1 (16 ounce) package prepared cheese tortellini, thawed

2 cloves crushed garlic

2 teaspoons dried basil

1/4 cup butter

2 tablespoons 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, saute garlic and basilin 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.

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