Hearty Chicken and Tortellini Stew with Cheesy Garlic Bread

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

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 529 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 1 bay leaf
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 2 tomatoes, chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers
• ¼ teaspoon red pepper flakes
• 2 tablespoons freshly grated Parmesan cheese
• 2 teaspoons chopped fresh thyme leaves
• 1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
• 6 cups Swanson® Chicken Broth
• 1 bunch lacinato (dinosaur) kale, large stems removed, coarsely chopped
• 1 (20 ounce) package refrigerated cheese-filled tortellini
• 1 baguette, cut into 1-inch slices
• 1 clove garlic, peeled and halved

Recipe Instructions

Step 1

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.

Step 2

Pour Swanson® 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.

Step 3

Preheat oven broiler. Adjust rack to middle position.

Step 4

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.

Step 5

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.