Guido Cheese Tortellini


  • 32 ounces chicken broth (Substitute Vegetable Broth to make it a vegetarian dish)
  • 2 tablespoons cornstarch
  • 1 (16 ounce) package frozen cheese tortellini
  • 4 tablespoons butter
  • 1 tbsp Guido or Guido Jr Seasoning
  • 1/4 cup Parmesan cheese for garnish, optional
  • Fresh chopped parsley, for garnish, optional


  • In a large pot, bring 2 ½ cups broth to a boil. Add cheese tortellini. Return to a boil and cook about 5 minutes. The tortellini will float to the top when cooked. Drain completely.
  • Whisk together remaining 1 ½ cups of broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. 
  • Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens. Stir in the Guido Seasoning stirring frequently.
  • Add the cooked tortellini to the skillet and toss to coat.
  • Pour into a serving dish and garnish with Parmesan cheese and parsley, if desired.

Caribbean Jerk Pasta


  • 4 boneless chicken breasts or tenders - Sliced
  • ½ cup of butter
  • 1 cup of half-and-half
  • ½ cup chicken broth
  • 1 teaspoon cornstarch
  • 1 tbsp of Caribbean Jerk Seasoning (1/2 for the chicken, 1/2 for the sauce)
  • 8-10 asparagus cut into 3
  • 8 oz of slice mushrooms
  • 8 ounces of bow-tie pasta



  • Cut chicken into slices
  • Melt butter in skillet over medium heat, add Caribbean Jerk seasoning.
  • Add sliced chicken to the skillet and increase heat. Then take off heat once cooked and set aside


  • Steam or saute the asparagus for 5-10 minutes


  • Cook the bow tie pasta according to directions and set aside.


  • In a cup, stir together half-and-half, chicken broth, corn starch, and 1/2 tbsp of Caribbean Jerk seasoning, then pour over chicken.
  • Bring to a boil and reduce heat; simmer for 3 minutes with constant stirring
  • Stir mushrooms and asparagus for 3 to 5 minutes

  • Add pasta, toss together and serve