Portobello & Basil Cheese Tortellini

This is so yummy.  And Ava ate ALL of her dinner tonight... BEFORE everyone else finished.  That is monumental.  I told her that I would make this every week if she would eat like that!

The original called for twice as much basil, but I liked it how we made it.  This is from Simple and Delicious.

Portobello & Basil Cheese Tortellini

Ingredients

• 1 package (19 ounces) frozen cheese tortellini
• 1 pound sliced portobello mushrooms
• 1 small onion, chopped
• 1/3 cup butter, cubed
• 2-4 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
• 1 tablespoons minced fresh basil or 1 teaspoons dried basil

Directions

• Cook tortellini according to package directions.
•  
• 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.
•  
• 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. Yield: 4 servings.