Chicken and Tortellini Stew Recipe

Chicken and Tortellini Stew Recipe

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

  1. 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.

  2. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken from the saucepot.

  3. 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.

  4. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and cook until the chicken is cooked through.

  5. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens.

Nutrition

  • Calories: 344.68kcal
  • Fat: 17.44g
  • Saturated Fat: 4.02g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 8.76g
  • Polyunsaturated Fat: 3.33g
  • Carbohydrates: 19.18g
  • Fiber: 2.65g
  • Sugar: 7.40g
  • Protein: 26.71g
  • Cholesterol: 65.75mg
  • Sodium: 530.04mg
  • Calcium: 48.96mg
  • Potassium: 653.93mg
  • Iron: 1.96mg
  • Vitamin A: 192.88µg
  • Vitamin C: 6.99mg
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