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Skinny Tuna Noodle Skillet
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Description
Low-fat, one skillet tuna noodle casserole. Creamy, decadent and good for you!
Ingredients
- 8 ounces, weight Fettuccine Noodles
- 1 Tablespoon Extra Virgin Olive Oil
- 1 whole Medium Onion, Chopped
- 1-½ cup Sliced Mushrooms
- 6 Tablespoons Flour
- ⅔ cups Dry White Wine
- 1-⅔ cup Skim Milk
- 1 cup Light Cream
- 1 cup Frozen Peas
- 12 ounces, weight Canned Chunk White Tuna, Drained
- Salt And Pepper, to taste
- ¾ cups Shredded Parmesan Cheese
- ¼ cups Shredded Mozzarella Cheese
- 1 Tablespoon Dried Parsley
- 5 leaves Basil, Chopped
Preparation
Boil pasta in a large pot with a dash of salt until tender, about 8 minutes. Remove pot from heat, drain off the water, rinse pasta and set aside.
In a deep pan, heat olive oil over medium high heat. Add onions and cook until just softened, about 3 minutes. Add mushrooms and cook another 2 minutes. Add flour and coat to cover the veggies. Pour wine in and cook until most of it cooks out, about 4 minutes.
Add in milk, cream, peas and tuna. Simmer until sauce begins to thicken, about 4 – 6 more minutes. Liberally season with salt and pepper. Remove from heat and stir in cheeses, noodles, parsley and basil. Serve warm and enjoy!
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