Tortellini in Garlic Cream Sauce

• 1 lb tortellini
• 1 Tbsp olive oil
• 1 Tbsp butter
• 5 cloves garlic, pressed or minced, or to taste
• 1 tsp Herbes de Provence
• 14 to 16 oz chicken stock
• 1/3 tsp seasoned salt
• 1/2 cup half-n-half or cream

Boil 4 quarts of water and cook tortellini according to package directions.

Meanwhile ….

Place oil and butter in large saucepan over medium heat. When butter sputters add garlic and reduce to low. Cook 3 minutes or until garlic is translucent. Add Herbes de Provence.

Increase heat to medium and add chicken stock and salt. Bring to a boil and reduce heat to low. Cook 10 minutes.

Add cream and simmer for 3 minutes. Add cooked tortellini and turn off heat. Stir to mix well. Serve.

Note: when referring to garlic “Or to taste” means add more.