Ingredients
1
package (9 oz) refrigerated cheese-filled tortellini
1
tablespoon olive or vegetable oil
1
medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 1/2 cups)
1/2
cup coarsely chopped yellow bell pepper
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with basil and garlic, undrained
2
tablespoons chili sauce
1/4
teaspoon salt
2
tablespoons chopped fresh parsley
Preparation
Cook and drain tortellini as directed on package.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add zucchini and bell pepper; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in beans, tomatoes, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.
