Chicken And Tortellini Stew

• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoon vegetable oil, divided
• 3/4 pound skinless, boneless chicken breast half, cut into cubes
• 1 cup crinkle-cut frozen carrots
• 1 cup frozen cut green beans
• 3/4 cup onion, chopped
• 6 cup chicken broth, such as swanson® chicken broth or swanson® chicken stock
• 6 ounce cheese tortellini, uncooked
• 2 tablespoon fresh parsley, chopped

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.