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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Betty Crocker's Fix it Fast Meals, June of 2003. Ingredients:
1 (9 ounce) package refrigerated cheese-filled tortellini |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1 medium zucchini, cut lengthwise in half, then cut into 1/4 inch slices |
1/2 cup coarsely chopped yellow bell pepper |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained |
1 (15 1/2 ounce) can dark red kidney beans, rised and drained |
2 tablespoons chili sauce |
1/4 teaspoon salt |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook and drain tortellini as directed on package.
2. While tortellini is cooking, heat oil in 12-inch non-stick skillet over medium-high heat. Cook zucchini and bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
3. Stir in tomatoes, beans, chili sauce and salt. Cook 4 to 5 minutes over medium heat, stirring occasionally, until thoroughly heated. Stir in tortellini. Sprinkle with parsley.
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