Cheese Tortellini with Tuna
Cheese tortellini and tuna both provide good sources of protein. Add a green salad to complete this delicious meal.
Makes 4 servings
|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|
*Or, substitute 1 can (6 ounces) tuna packed in water, drained, for tuna steak. Omit step 1.
- 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.
|Serving Size:||1-1/4 cups|
|Calories from Fat||19 %|
|Total Fat||4 g|
|Saturated Fat||2 g|
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