Ingredients
1 1/2
cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2
tablespoons Italian dressing
1 3/4
cups Progresso™ beef flavored broth (from 32-oz carton)
1
cup uncooked orzo or rosamarina pasta (6 oz)
16
frozen cooked Italian-style meatballs (from 16-oz bag)
1
large tomato, chopped (1 cup)
2
tablespoons chopped fresh parsley
1/4
cup shredded Parmesan cheese
Preparation
In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.
Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.
