Chicken and Tortellini Stew

Staff Writer
Perfect for a chilly day, this flavorful chicken and tortellini stew is hearty without being heavy
soup

Campbell’s Kitchen 

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

6
Servings
309
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 2 Tablespoons vegetable oil, divided
  • 3/4 Pounds skinless, boneless chicken breast half, cut into cubes
  • 1 Cup crinkle-cut frozen carrots
  • 1 Cup frozen cut green beans
  • 3/4 Cups onion, chopped
  • 6 Cups chicken broth, such as Swanson® chicken broth or Swanson® chicken stock
  • 6 Ounces cheese tortellini, uncooked
  • 2 Tablespoons fresh parsley, chopped

Directions

Stir the cornstarch and water in a small bowl until the mixture is smooth.

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.

Heat the remaining oil in the saucepot over medium heat. Add the carrots, beans, and onion and cook until they're tender-crisp.

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.

Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
11g
17%
Sugar
6g
N/A
Saturated Fat
2g
12%
Cholesterol
60mg
20%
Protein
23g
47%
Carbs
28g
9%
Vitamin A
180µg
20%
Vitamin B12
0.2µg
2.7%
Vitamin B6
0.7mg
34.4%
Vitamin C
6mg
10%
Vitamin D
0.6IU
0.1%
Vitamin E
2mg
8%
Vitamin K
28µg
35%
Calcium
73mg
7%
Fiber
2g
8%
Folate (food)
34µg
N/A
Folate equivalent (total)
64µg
16%
Folic acid
18µg
N/A
Iron
2mg
9%
Magnesium
41mg
10%
Monounsaturated
6g
N/A
Niacin (B3)
10mg
51%
Phosphorus
266mg
38%
Polyunsaturated
2g
N/A
Potassium
588mg
17%
Riboflavin (B2)
0.4mg
24.9%
Sodium
501mg
21%
Thiamin (B1)
0.3mg
17.3%
Zinc
1mg
8%