Ingredients:
- - 1 (16 ounce) package gluten-free cheese tortellini (refrigerated or frozen)
- - 1 baby eggplant, cut into 1" cubes
- - 1 small yellow squash cut into 1" cubes
- - 1 small zucchini cut into 1" cubes
- - 1 (10 ounce) can VALLEY FRESH® 100% Natural White Chicken, drained
- - 1 (14 ounce) can artichoke hearts, drained, halved
- - 8 cherry tomatoes, halved
- - 1/4 cup black olives, sliced
- - 2 tablespoons CARAPELLI® Premium Extra Virgin Olive Oil
- - 1/2 teaspoon basil
- - 1/2 teaspoon rosemary
- - 1/2 teaspoon thyme
- - Fresh Romano cheese, grated, for garnish
Instructions:
Prepare tortellini according to package directions. Drain and set aside. Heat oil in large skillet or wok. When hot, add eggplant, squash and zucchini. Stir-fry 3 to 4 minutes. Add remaining ingredients except cheese and tortellini. Sprinkle with herbs. Stir-fry for 2 additional minutes. Add tortellini and continue to stir-fry for 1 minute. Pour onto serving platter and sprinkle with Romano cheese.