Prep: 15 min / Cook: 30 min
Yield: 4-6 servings
1 lb. sliced baby portobello mushrooms
1 small onion, diced
1/3 cup butter
1 clove garlic, minced
1 cup reduced-sodium chicken broth
1/2 cup whipping cream
1/2 cup fat-free half-and-half
1/2 tsp. pepper
1/4 tsp. salt
1/3 cup grated Parmesan cheese
3 Tbs. minced fresh basil or 3 tsp. dried basil
Cook tortellini according to package directions.
Meanwhile, in a large skillet, saute onion in butter until tender, adding mushrooms a couple minutes into cooking. Add garlic; cook 1 minute longer. Stir on broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half.
Add the cream, half-and-half, salt, and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to the skillet. Stir in cheese and basil.
Notes:
- Check your tortellini package to see how long it cooks and then add it to the boiling water that much before you'll add it to the skillet. It's never fun to have your pasta cooked way before the rest of the food.
- I love basil, so I'm tempted to say it needs more.
- My sauce didn't really thicken. I might add a little cornstarch or flour next time, but just a little.
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