Easy Chicken and Bean Stew

 

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

• 1 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.
• 2 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.