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Ingredients

• 1 (16-ounce) package refrigerated or frozen cheese tortellini
• 2 tablespoons Carapelli Premium Extra Virgin Olive Oil
• 1 small yellow summer squash, cut into 1-inch cubes
• 1 small zucchini, cut into 1-inch cubes
• 1 baby eggplant, cut into 1-inch cubes
• 1 (14-ounce) can artichoke hearts, drained and cut in half
• 1 (10-ounce) can Valley Fresh® White Chicken, drained
• 8 cherry tomatoes, cut in half
• 1/4 cup sliced ripe olives
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried rosemary leaves
• 1/2 teaspoon dried thyme leaves
• Freshly grated Romano cheese

Description

Hormel