This is a hearty one-pot stew made with chunks of chicken, Swanson(R) Chicken Broth, tortellini, kale and tomatoes goes great with toasted garlic and cheese baguette slices.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil in a heavy pot over medium to medium-high heat. Stir in chicken pieces and cook until browned on all sides, 6 to 8 minutes. Cook in batches if pan is too crowded. Remove browned chicken from pan. Cook onions in the same pan until slightly translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook just until fragrant, about 30 seconds. Add chopped tomatoes and red pepper flakes; cook and stir for another minute.

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  • Pour Swanson(R) Chicken Broth and canned tomatoes into the pot. Season with salt and pepper. Add chopped kale, fresh thyme and bay leaf. Bring to a simmer and add the tortellini. Cover and reduce heat to low; simmer until tortellini are cooked through and flavors are blended, about 15 minutes.

  • Preheat oven broiler. Adjust rack to middle position.

  • Place baguette slices in single layer on a rimmed baking sheet. Broil the baguette slices until lightly browned, about 45 seconds (watch them carefully so they don't burn). Remove sheet from oven and turn the slices over; Return sheet to broiler and brown the second side for about 30 seconds.

  • Remove the sheet from the oven and, when slices are cool enough to handle, lightly rub the cut side of a clove of garlic on the toasted top sides. Brush a bit of olive oil on each slice and sprinkle with about a teaspoon of grated Parmesan cheese. Return baguette rounds to broiler until cheese begins to melt, about 30 seconds.

Tips

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Nutrition Facts

529 calories; 18.8 g total fat; 67 mg cholesterol; 1506 mg sodium. 66.1 g carbohydrates; 27 g protein; Full Nutrition