Ingredients
1 package (19 ounces) frozen cheese tortellini1 pound sliced baby portobello mushrooms1 small onion, chopped1/3 cup butter, cubed2 garlic cloves, minced1 cup reduced-sodium chicken broth1 cup heavy whipping cream1/2 teaspoon salt1/2 teaspoon pepper1/3 cup grated Parmesan cheese2 tablespoons minced fresh basil or 2 teaspoons dried basil
Preparation
Cook tortellini according to package directions.
Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half.
Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to skillet. Stir in cheese and basil.
