Chicken & Tortellini Stew

Campbell's Chicken & Tortellini Stew Recipe

Perfect for a chilly day, this flavorful chicken and tortellini stew is hearty without being heavy...and it tastes great too!

At a glance

Prep

20 min.

Total

55 min.

Serves

6

Servings: 1 1/4 cups each

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 tablespoon cornstarch
1 tablespoon water
2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken breast half, cut into cubes
1 cup , crinkle-cut frozen carrots
1 cup frozen cut green beans
3/4 cup chopped onion
6 cups Swanson® Chicken Broth or Swanson® Chicken Stock
6 ounces (1/2 of a 12-ounce package uncooked ) cheese tortellini (about 1 cup)
2 tablespoons chopped fresh parsley

How to Make It

  • 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.

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RID#27005

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