Tortellini Piccata

• 1 pound cheese tortellini
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Directions:

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the dry white wine to the skillet and cook for 2-3 minutes, allowing it to reduce slightly.
4. Stir in the chicken broth, lemon juice, capers, salt, and black pepper. Bring to a simmer and cook for 5 minutes.
5. Reduce the heat to low and stir in the unsalted butter until melted and the sauce is smooth.
6. Add the cooked tortellini to the skillet and toss to coat with the sauce.
7. Remove from heat and stir in the fresh parsley and grated Parmesan cheese.
8. Serve warm, garnished with additional Parmesan and parsley if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutesKcal: 380 kcal per serving | Servings: 4 servings