1 tbsp. cornstarch
1 tbsp. water
2 tbsp. vegetable oil
3/4 lb. skinless, boneless chicken breast, cut into cubes
1 cup frozen sliced carrot
1 cup frozen cut green beans
3/4 cup chopped onion
6 cups chicken broth
1 cup dried cheese-filled tortellini
2 tbsp. 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 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 stir it into the saucepot. Cook and stir until the mixture boils and thickens slightly
this serves 6, but you know in my family i'm going to have to quadruple it!
You can also just not add the cornstarch and keep it more as a soup, if your not into stews.
