Creamy Tomato Basil Rainbow Tortellini

• 20 ounces, weight Rainbow Tortellini
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons All-purpose Flour
• 1 Tablespoon Garlic, Minced
• 1/2 cups Chicken Or Vegetable Broth
• 1 cup Milk
• 1/2 cups Heavy Cream
• 1/4 cups Fresh Parmesan Cheese, Grated Plus Extra For Garnish
• 1 whole Roma Tomato, Diced
• 2 Tablespoons Basil, Diced
• 18 teaspoons Crushed Chili Pepper Flakes
• 2 dashes Salt To Taste

1. 1.
2. Cook tortellini as directed by package and drain.
3. 2.
4. Meanwhile, melt butter in a large saucepan over medium high heat.
5. Whisk in flour and garlic until combined.
6. 3.
7. While whisking, slowly pour in broth, milk, and heavy cream.
8. 4.
9. Bring to a simmer, reduce heat and whisk in Parmesan cheese.
10. 5.
11. Stir in the tomato, basil and crushed chili pepper flakes.
12. Add salt to taste.
13. 6.
14. Add drained tortellini to the cream mixture and stir until evenly coated.
15. Serve immediately with more freshly grated Parmesan cheese on top.

tortellini, butter, allpurpose, garlic, chicken, milk, heavy cream, parmesan cheese, tomato, basil, salt

Taken from tastykitchen.com/recipes/main-courses/creamy-tomato-basil-rainbow-tortellini/ (may not work)