Yield: 1 Servings
|8 ounces||Fresh mushrooms; sliced|
|1 cup||Chopped onion|
|2 tablespoons||Vegetable oil|
|3 tablespoons||All-purpose flour|
|1 cup||Chicken broth|
|½ cup||Low-fat milk|
|1 can||(6-1/2 ounces) starkist® tuna; drained and broken into chunks|
|¼ cup||Grated parmesan or romano cheese|
|2 tablespoons||Minced parsley|
|1 \N||8 ounce thin spaghetti or linguine; broken into halves, hot, cooked|
In a large skillet saut mushrooms and onion in oil for 3 minutes, or until limp. Sprinkle flour over vegetables; stir until blended. Add chicken broth and milk all at once; cook and stir until mixture thickens and bubbles.
Stir in paprika, salt and pepper; cook for 2 minutes more. Stir in tuna, cheese and parsley; cook for 1 to 2 minutes, or until heated through. Spoon over pasta.
Recipe by: StarKist®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 09, 1998