Chicken & Tortellini Strew

Ref  iCookBook

Serves 6

50 Minutes


Ingredients
1  Cornstarch (Cornflower)
1 Tablespoon water
2 Tablespoons of Vegetable oil
3 Skinless, Boneless Chicken Breast halves (About 3/4 Pounds) cut into cubes
1 Cup Frozen Sliced Carrots
1  Cup Cut Green Beans
3/4 Cup Chopped Onion
6  Swanson Cups Chicken stock (Any brand will do)
1 Cup Uncooked Dry Cheese-Filled Tortellini
2 Tablespoons Chopped Parsley

Preparation
1. Stir the cornstarch and water in a small bowel until the mixture is smooth.
2. Heat 1 tablespoon of oil in a 6 quart-saucepot (or wok or large fry pan) over medium high heat. Add the chicken and cook until well browned, stirring after remove the chicken from the saucepot.
3. Heat the remaining oil in a saucepot over a medium heat. Add the carrots, Beans and Onions and cook until their tender-crisp.
4. Stir in the stock and heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until tortellini is tender. Return the chicken to the saucepot and cook until chicken is cooked through.
5. Stir in the cornstarch, mixture. Cook and stir until mixture boils and thickens.