- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 3/4 pound skinless, boneless chicken breast, 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 Natural Goodness™ or Certified Organic Chicken Broth
- 1 cup dried cheese-filled tortellini
- 2 tablespoons chopped fresh parsley (optional)
- 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 vegetable 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.