Portobello & Basil Cheese Tortellini

1 Package (19 Ounces) Frozen Cheese Tortellini
1 Pound Sliced Baby Portobello Mushrooms
1 Small Onion, Chopped
1/3 Cup Butter, Cubed
2 Garlic Cloves, Minced
1 Cup Reduced-Sodium Chicken Broth
1 Cup Heavy Whipping Cream
Teaspoon Salt
Teaspoon Pepper
1/3 Cup Grated Parmesan Cheese
2 Tablespoons Minced Fresh Basil or 2 Teaspoons Dried Basil

1. Cook tortellini according to package directions.
2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in broth.  Bring to a boil.  Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half.
3. Add the cream, salt and pepper.  Cook 4-5 minutes longer or until slightly thickened.  Drain tortellini; add to skillet.  Stir in cheese and basil.