(Serve with Garlic Texas Toast)
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1 Tbsp Cornstarch
1 Tbsp water
2 Tbsp Vegetable Oil
¾ lb Boneless, skinless chicken breasts, cut into 1inch cubes
1 Cup sliced carrots
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1 Cup Fresh Green Beans
¾ Cup chopped onions
6 Cups Chicken broth
1 Cup cheese tortellini
2 Tbsp fresh parsley
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Stir the cornstarch and water in a small cup until smooth. Set aside. Heat 1 Tbsp of oil in a 6-quart saucepot over medium-high heat. Add chicken and cook until it is well browned. Remove chicken. Add the remaining oil to the saucepot. Add carrots, beans and onions. Cook over medium-high heat until the vegetables are tender-crisp. Stir in the broth. Heat to a boil. Add the tortellini and parsley. Cook for 10 minutes or until tortellini is tender. Return chicken to saucepot and heat through. Stir the cornstarch mixture and add to the saucepot. Cook and stir until the mixture boils and thickens slightly.
