It amazes me how flavors come together to create a delicious recipe. I wanted a creamy sauce without all the calories so I used chicken broth as the base as in my Afredo sauce but this is even richer.
Evaporated milk is used to give it a creamy texture, providing only 2 grams of fat/serving.
Serves 4
Ingredients
4 cups chicken stock (I make my own)
1/2 onion, cut into 1 inch pieces
3 garlic cloves
2 tablespoons flour
2 tablespoons unsalted butter
1/2 tablespoon basil
salt and pepper to taste
1 cup evaporated milk
1/4 cup Parmesan Reggiano cheese, freshly grated
1 pound fresh tortellini pasta
Instructions:
In a deep skillet combine chicken stock, onion, and garlic cloves. Cook on medium heat for 45 minutes.
Melt butter in microwave. Add flour and stir to incorporate to create a beurre manie. Whip beurre manie into chicken broth and continue to heat until thickened.
Reduce heat and add milk and basil. Heat another 4-5 minutes. Add tortellini and cheese. Turn off heat, cover with lid and allow to set for 10 minutes while the flavors develop.
Serve as a side dish or add salmon, beef or chicken.
Cooking Wiser
For a vegetarian dish: Omit the chicken stock and use 3 cups evaporated milk. Heat the milk and whip in the beurre manie and continue to heat until thickened. Add the basil and continue with the recipe above.