Speedy Italian Pasta and Meatballs

Serves 4

1 can (14.5 ounces) chicken broth
1 cup water
1/2 pound mini-rigatoni pasta (3 cups)
1 pkg (12 oz) refrigerated ready to heat Italian turkey meatballs
1 box (9 oz) frozen Italian green beans
1 pint grape tomatoes, halved
3 Tbsp reduced-fat Italian salad dressing
1/2 cup shredded Parmesan

Serve with: additional shredded Parmesan

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. 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 the liquid is absorbed.
2. Remove from heat; stir in 1/2 cup Parmesan.