Cheese Tortellini with Tuna
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Cheese Tortellini with Tuna
YIELD Makes 4 servings
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Cheese tortellini and tuna both provide good sources of protein. Add a green salad to complete this delicious meal.
INGREDIENTS
| 1 | tuna steak* (about 6 ounces) |
| 1 | package (9 ounces) uncooked refrigerated reduced-fat cheese tortellini |
| Nonstick cooking spray | |
| 1 | cup finely chopped red bell pepper |
| 1 | cup finely chopped green bell pepper |
| 1/4 | cup finely chopped onion |
| 3/4 | teaspoon fennel seeds, crushed |
| 1/2 | cup evaporated skimmed milk |
| 2 | teaspoons all-purpose flour |
| 1/2 | teaspoon dry mustard |
| 1/2 | teaspoon black pepper |
PREPARATION:
- Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once. Remove and discard skin. Cut tuna into chunks; set aside.
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender.
- Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1-1/4 cups |
| Sodium | 160 mg |
| Protein | 16 g |
| Fiber | 3 g |
| Carbohydrate | 21 g |
| Cholesterol | 21 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 19 % |
| Calories | 180 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Vegetable | 1 |
| Milk | 1/2 |
| Starch | 1/2 |
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