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.
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
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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.
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Add the chicken and cook until it’s well browned, stirring often. Remove the chicken from the saucepot.
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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.
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Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and cook until the chicken is cooked through.
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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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