Elaine's tuna tetrazzini

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

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