Chicken & Tortellini Stew

This stew features tender chicken and vegetables simmered in delicious
stock made even richer with cheese-filled tortellini. It's good today,
but even better tomorrow!

Chicken & Tortellini Stew
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 35 min.

1 tablespoon cornstarch
1 tablespoon water
2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken breast halves, cut into cubes
1 cup frozen sliced carrots
1 cup frozen cut green beans
3/4 cup chopped onion
6 cups Swanson® Chicken Broth *or* Swanson® Chicken Stock
1 cup *uncooked* dry cheese-filled tortellini
2 tablespoons chopped fresh parsley

1. Stir the cornstarch and water in a small bowl until the mixture is
smooth.

2. 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.

3. Heat the remaining oil in the saucepot over medium heat. Add the
carrots, beans and onion and cook until they're tender-crisp.

4. Stir in the broth 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.

5. Stir in the cornstarch mixture. Cook and stir until the mixture boils
and thickens.
Makes: 6 servings (1 1/4 cups each).

Kitchen Clip
                              Tortellini, the ring-shaped filled pasta, is sold in both dried
and fresh forms. Either can be used here but if using fresh tortellini,
simmer it for the length of time indicated on the package.
Received on Wed Dec 22 22:07:13 2010