Chicken and Tortellini Stew

By dmscott52

First tried 3/2016. Great and easy

Ingredients

• 1 T. cornstarch
• 1 T. water
• 2 T. vegetable oil
• 3/4 lb. skinless, boneless, chicken breast, cut into cubes
• 1 cup frozen sliced carrot (can use fresh)
• 1 cup frozen cut green beans ( can use fresh)
• 3/4 cup chopped onion
• 6 cups chicken broth
• 1 cup dried cheese-filled tortellini
• 2 T. chopped fresh parsley (optional)

Preparation

Step 1

Stir the cornstarch and water in a small cup until smooth. Set the mixture aside. Heat 1 T. of the oil in a 6 quart sauce pot 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 vegetables 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 still it into the saucepot. Cook and stir until the mixture boils and thickens slightly.