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:
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.
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