Creamy Tuna and Shells the Editors of Publications International, Ltd.
Creamy Tuna and Shells
Makes 4 to 6 servings
|2-1/2||cups broccoli florets|
|8||ounces hot cooked medium pasta shells|
|1||can (12 ounces) tuna packed in water, drained|
|1||can (8 ounces) sliced water chestnuts, drained|
|2||tablespoons butter or margarine|
|1/4||cup all-purpose flour|
|1||cup fat-free (skim) milk|
|1/2||cup chicken broth|
|1/4||cup Parmesan cheese|
|1/4||teaspoon garlic powder|
|1/4||teaspoon black pepper|
- Preheat oven to 200°F.
- To steam broccoli, add 1 inch water to large saucepan. Place steamer basket in saucepan. Place broccoli in steamer. Cover. Bring to a boil over high heat. Steam 4 to 6 minutes or until crisp-tender. Combine broccoli and pasta in medium ovenproof serving bowl. Add tuna. Break up large chunks. Do not flake finely. Add water chestnuts; toss lightly to combine. Place bowl in oven.
- Melt butter in medium saucepan over medium heat. Stir in flour until smooth paste forms. Slowly add milk, stirring constantly until smooth. Cook and stir 2 to 4 minutes or until mixture thickens. Add chicken broth. Stir until mixture thickens again. Stir in remaining ingredients and remove from heat. Remove bowl from oven and pour sauce over pasta mixture. Toss gently. Serve immediately.
|Saturated Fat||5 g|
|Total Fat||10 g|
|Calories from Fat||25 %|
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