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Ingredients:
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1 teaspoon chicken bouillon granules
- 4 teaspoons dried leaf basil
- 2 teaspoons fresh minced parsley
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 4 tablespoons fresh grated Parmesan cheese
- 1 pound cheese tortellini, cooked
- parsley for garnish
- freshly grated Parmesan cheese
Preparation:
Blend the chicken bouillon granules, basil, 2 teaspoons parsley, and
pepper into the crushed tomatoes. Sauté the garlic in olive oil; add the crushed tomato mixture and bring to
a simmer. Add cream and bring to a gentle boil; add the 4 tablespoons of Parmesan cheese. Stir well; stir the tortellini into the sauce. Serve garnished with more fresh parsley and grated or shredded Parmesan cheese.
Serves 4.
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Serves 4.
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