Tortellini in Cream Sauce

2 T. Butter

2 T. flour

1 clove garlic minced

2 C. half and half

1 tsp chicken bullion

½ tsp. salt

¼ tsp. pepper

½ to 1 C. frozen peas*

1 ½ C. fresh sliced mushrooms*

12 oz. cooked and drained tortellini

Melt butter, and garlic and flour, mix well. Add half and half to flour mixture along

with bullion. Stir with wire whisk until smooth and thickens. Add salt, pepper,

peas and mushrooms. (Thin if needed) Pour over cooked tortellini sprinkle with

grated parmesan cheese.

Serve with salad and bread.

*You can add or subtract the amount of peas or mushrooms to your taste.

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