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Categories:Viewed: 11 - Published at: 7 years ago
Ingredients
- 1/2 c. sliced mushrooms
- 1/2 c. sliced onions
- 1 1/2 tsp. olive oil
- 1/2 c. diced tomatoes
- 1 (6 oz.) can water packed tuna, drained and flaked
- 1 Tbsp. grated Parmesan cheese
- 2 Tbsp. reduced-fat chicken broth
- pinch of crushed red pepper
- 4 oz. fettuccine, cooked
- 1 Tbsp. snipped fresh basil
Method
- In a large nonstick skillet over medium-high heat, saute the mushrooms and onions in the oil until tender, about 5 minutes. Add the tomatoes, tuna, broth and pepper flakes.
- Cover and simmer over low heat for 5 minutes.
- Transfer the tuna mixture to a serving dish.
- Add the hot fettuccine; toss quickly.
- Add the basil; toss again.
- Sprinkle with the Parmesan cheese.
- Serve immediately.
- Serves 2.
