Portobello & Basil Cheese Tortellini

• 1 package (19 ounces) frozen cheese tortellini
• 1 pound sliced baby portobello mushrooms
• 1 small onion, chopped
• 1/3 cup butter, cubed
• 2 garlic cloves, minced
• 1 cup reduced-sodium chicken broth
• 1 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil

1. Cook tortellini according to package directions.
2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half.
3. Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to skillet. Stir in cheese and basil.

frozen cheese tortellini, baby portobello mushrooms, onion, butter, garlic, chicken broth, heavy whipping cream, salt, pepper, parmesan cheese, fresh basil

Taken from www.tasteofhome.com/recipes/portobello-basil-cheese-tortellini/ (may not work)