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July 31, 2015

Tortellini in a Parmesan Cream Sauce

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


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


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.

Posted by terri at July 31, 2015 03:58 AM