Tortelinni Bites

4	Cups	chicken broth
1		(16 ounce) package prepared cheese tortellini, thawed
2	tsp	minced garlic
2	tsp	dried basil (1 1/2 Tbsp fresh chopped basil)
1/4	cup	butter
2	T	cornstarch
1/3	cup	grated Parmesan cheese
		Reserve 1-1/4 cups broth. Bring remaining broth to a boil in a large pot, add tortellini and cook until tender, drain well.
		In a small bowl, blend cornstarch into 1 1/4 cups of reserved broth.
		In a large saucepan, saute garlic and basil in the butter or margarine for 2 minutes over a medium heat. Add the cornstarch-broth mixture to the saucepan. Cook and stir until the mixture thickens and comes to a boil.
		Place tortellini in a serving dish, pour the broth-mixture, and Parmesan cheese into the serving dish and toss. Serve with toothpicks.