Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ teaspoon | Paprika |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 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