1 14 oz. can vegetable brother or reduced sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
1 cup shredded fontina cheese or 3/4 cup shredded parmesan cheese
1 tablespoon chopped fresh tarragon, dill or chives, or 1 teaspoon dried tarragon
1/8 teaspoon salt
4 cups chopped vegetables (such as broccoli, carrots, and snap peas) or 16 oz bag frozen mixed vegetables
1 16 oz package frozen cheese tortellini
1. Put a large pot of water on to boil
2. Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.
3. Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.
I did make a few adjustments....
* I didn't have tarragon, dill, or chives so I used basil and italian seasoning. It turned out great.
*I also had some leftover chicken I threw in, and that was a great addition.
*The one thing I didn't love was the amount of garlic. I would put in less next time, if not just use minced garlic (the spice). My house smelled like garlic for quite awhile after I made this.
Definitely a keeper!