• 6servings
  • 50minutes
  • 199calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 tablespoon cornstarch

  2. 1 tablespoon water

  3. 2 tablespoon vegetable oil

  4. 3/4 pound skinless, boneless chicken breast half , cut into cubes

  5. 1 cup frozen sliced carrot

  6. 1 cup frozen cut green beans

  7. 3/4 cup chopped onion

  8. 6 cup Swanson® Chicken Broth

  9. Swanson® Chicken Stock

  10. 1 cup uncooked dry cheese -filled tortellini

  11. 2 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  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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