Ingredients
1 tbsp. cornstarch
1 tbsp. water
2 tbsp. vegetable oil
3 skinless, boneless chicken breast halves
1 c. frozen sliced carrot
1 c. frozen cut green beans
3/4 c. chopped onion
6 c. Swanson® Chicken Stock
1 c. uncooked dry cheese-filled tortellini
2 tbsp. chopped fresh parsley
Preparation
Step 1Stir the cornstarch and water in a small bowl until the mixture is smooth.Step 2Heat 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.Step 3Heat the remaining oil in the saucepot over medium heat. Add the carrots, beans and onion and cook until they’re tender-crisp.Step 4Stir 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.Step 5Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens.
