Chicken & Tortellini Stew

There's nothing better on a crisp fall day then a bowl of this hearty
stew, packed with tortellini, chicken and colorful vegetables!

Chicken & Tortellini Stew
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 35 min.

1 tbsp. cornstarch
1 tbsp. water
2 tbsp. vegetable oil
3/4 lb. skinless, boneless chicken breast, cut into cubes
1 cup frozen sliced carrot
1 cup frozen cut green beans
3/4 cup chopped onion
6 cups Swanson(R) Chicken Broth OR Natural Goodness(TM) or Certified
Organic Chicken Broth
1 cup dried cheese-filled tortellini
2 tbsp. chopped fresh parsley (optional)

Directions:
Stir the cornstarch and water in a small cup until smooth. Set the
mixture aside.
Heat 1 tablespoon of the 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.
Add the remaining oil to the saucepot. Add the carrots, beans and
onions. Cook over medium-heat until the vegetables are tender-crisp.
Stir in the broth. 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 heat through.
Stir the cornstarch mixture and stir it into the saucepot. Cook and stir
until the mixture boils and thickens slightly. Serves 6.

Kitchen Clip:
You can use leftover or rotisserie chicken for this dish. Leftover
turkey works great too!
Received on Fri Nov 28 12:56:01 2008