Ingredients
1
tablespoon olive or canola oil
1 1/2
cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1 1/2
cups diced cooked chicken
1
can (14.5 oz) Italian-style stewed tomatoes, undrained
1
can (8 oz) tomato sauce
1
can (15 to 16 oz) cannellini beans, drained, rinsed
2
tablespoons chopped fresh basil leaves
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Add stir-fry vegetables; cook 2 to 4 minutes, stirring frequently, until crisp-tender.
Stir in turkey, tomatoes, tomato sauce and beans. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes, until thoroughly heated. Sprinkle with basil.
