- 1 (16 ounce) package frozen cheese tortellini
- 2 cups fresh broccoli florets
- 1 pound cooked turkey, cut into 1/2-inch strips
- 1 1/2 cups sliced fresh mushrooms
- 1 clove garlic, crushed
- 2 teaspoons dried basil leaves
- 2 tablespoons butter or margarine
- 2 tablespoons cornstarch
- 1 (14.5 ounce) can COLLEGE INN® Chicken Broth with Roasted Garlic, divided
- Grated Parmesan cheese
- Cook tortellini, adding broccoli during last 3 minutes of cook time. Drain; keep warm.
- Cook turkey, mushrooms, garlic and basil in butter, 3 minutes.
- Dissolve cornstarch in 1/2 cup broth.
- Add remaining broth to turkey and cook 3 to 4 minutes.
- Add cornstarch mixture and stir until thickened.
- Combine tortellini and turkey mixtures. Sprinkle cheese.