Name: Chicken and Tortellini Stew Recipe
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: 1 tbsp cornstarch; 1 tbsp water; 2 tbsp vegetable oil; 3 chicken breast; 1 cup frozen carrot; 1 cup frozen cut green beans; ¾ cup onion; 6 cups Swanson® Chicken Stock; 1 cup dry tortellini; 2 tbsp fresh parsley

How To Make Chicken and Tortellini Stew

This chicken and tortellini stew proves that you can have a hearty meal that’s perfect for chilly nights even with a light-tasting dish.

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

1tbspcornstarch
1tbspwater
2tbspvegetable oil
3chicken breast,halves, skinless, boneless
1cupfrozen carrot,sliced
1cupfrozen cut green beans
¾cuponion,chopped
6cupsSwanson® Chicken Stock
1cupdry tortellini,uncooked, cheese-filled
2tbspfresh parsley,chopped

Instructions

Stir the cornstarch and water in a small bowl until the mixture is smooth. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat.
Add the chicken and cook until it’s well browned, stirring often. Remove the chicken from the saucepot.
Heat the remaining oil in the saucepot over medium heat. Add the carrots, beans and onion and cook until they’re tender-crisp. Stir in the stock and heat to a boil. Add the tortellini and parsley, if desired.
Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and cook until the chicken is cooked through.
Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens.