Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Pasta shells ;cooked -- hot |
| 1 can | Tuna (6 1/8 oz) -- drain and |
| \N \N | Flake |
| ½ cup | Chicken broth |
| ¼ cup | Dry table wine |
| 2 tablespoons | Lemon juice |
| ½ teaspoon | Lemon pepper seaoning -- |
| \N \N | Dried basil or dillw |
| 1 tablespoon | Scallions (green onion) -- |
| \N \N | Fin |
| \N \N | Salt |
| \N \N | Pepper |
1. In serving bowl combine shells with tuna 2. To prepare sauce, in a small saucepan combine all remaining ingredients except scallions, stirring until cornstarch is dissolved. 3. Bring sauce to a boil, stirring constantly. Continue to boil for 1 minute, stirring occasionally. Season with salt and pepper to taste. 4. Pour sauce over tuna and shells stir gently to coat. Sprinkle with scallions.
Makes 2 servings Preparation and cook time: 20 minutes.
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