INGREDIENTS

1 (32 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

INSTRUCTIONS

1. Reserve 1-1/4 cups broth.

2. Bring remaining broth to a boil in a large pot, add tortellini and cook until tender, drain well.

3. In a small bowl, blend cornstarch into 1 1/4 cups of reserved broth.

4. In a large saucepan, saute garlic and basil in the butter or margarine for 2 minutes over a medium heat.

5. Add the cornstarch-broth mixture to the saucepan.

6. Cook and stir until the mixture thickens and comes to a boil.

7. Place tortellini in a serving dish, pour the broth-mixture, and Parmesan cheese into the serving dish and toss.

8. Serve with toothpicks.