Thursday, August 25, 2011

Creamy Tomato Tortellini

Melissa contributed this one to the 2nd Sisters Cookbook (page 82).  I like it because it's a top-of-the-stove (TO YOU!) dinner, which is nice when it's blazing hot outside.  Also, it uses dill weed!  You needed more recipes that call for dill weed. And it's a quick recipe - ready in less than 30 minutes.

2 T. olive oil

2 cloves garlic, minced

1 14.5-oz. can chicken broth

1 28-oz. can petite diced tomatoes

2 pkgs. (9-oz. each) refrigerated tortellini

1/4 tsp. each cracked pepper, dill weed, and baking soda

1 1/2 c. whipping cream

1/2 lb. cooked and shelled shrimp (optional) - I opted not to do the shrimp since Brian is allergic

In a large, deep skillet, heat olive oil on medium.  Saute garlic (it will take less than a minute, so be ready with the next ingredients).  Stir in chicken broth slowly to cut down on the splash attack, then add tomatoes.  Bring to a simmer.

Add tortellini to simmering broth and tomatoes and cook, covered, for five minutes on medium-low.  Stir in pepper, dill, and baking soda.  Gently stir in cream and shrimp.  Return to simmer, stirring occasionally.  Sauce will thicken slightly, but if you want it thicker, stir 1 T. cornstarch into cream before adding it.

Makes 6 to 8 servings.  (We had it with Italian artisan bread from Costco.  Delicious!)

1 comment:

melissa said...

This used to be my go-to dinner for company. I would definitely make it with shrimp. Unless that would kill someone. Then, no shrimp.