Ingredients Jump to Instructions ↓

  1. 1 can (14 1/2 oz) chicken broth

  2. 1 cup water

  3. 1/2 lb mini-rigatoni pasta (3 cups)

  4. 1 pkg (12 oz) refrigerated ready-to-heat Italian turkey meatballs

  5. 1 box (9 oz) frozen Italian green beans

  6. 1 pint grape tomatoes, halved

  7. 3 Tbsp reduced-fat Italian salad dressing

  8. 1/2 cup shredded Parmesan Serve with: additional shredded Parmesan

Instructions Jump to Ingredients ↑

  1. Bring broth and water to a boil in a large nonstick skillet. Stir in pasta, cover, reduce heat to medium-high and cook 10 minutes, stirring occasionally. Stir in meatballs, green beans, tomatoes and Italian dressing; return to a boil. Cover, reduce heat to medium and simmer 5 minutes, stirring often, until pasta is tender and most of liquid is absorbed.

  2. Remove from heat; stir in 1/2 cup Parmesan. Serve with more Parmesan.


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