Skillet Tuna Tetrazzini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Carrots, raw, 1 cup, choppedCelery, raw, 1 cup, dicedOnions, raw, 1 cup, choppedCanola Oil, 1 tbspMushrooms, canned, 1 8-oz. canPimentos, 1 small jar (3-4 oz.)Tuna, Canned in Water, 2 canCream of Chicken Soup (98% fat free), 1 canParmesan Cheese, grated, .5 cupWhole Wheat Dry Spaghetti , 12 oz. box
Slice 2 ribs of celery, 2 peeled carrots and dice 1/2 large or 1 small onion thinly; saute at med. heat in 1 TBS canola oil in LARGE skillet (I used my wok, and it worked out rather well).
While vegetables are sauteing (I guess the hoity-toities in the crowd would insist I call this the 'mirepoix'), bring 6-8 cups water to a boil, then break contents of 12-oz. box whole wheat spaghetti into roughly 2-inch pieces and cook to 'al dente' stage; drain and rinse.
Once vegetable are tender and onions are translucent, add 1 small can undrained mushrooms, 2 cans undrained tuna and 1 undrained small jar pimentos. Let simmer until stock is reduced by roughly half, then add 1 can reduced fat cream of chicken soup and 1/2 c. parmesan cheese. Mix well and continue to simmer until parmesan has melted and incorporated thoroughly into the mixture.
Add cooked, drained pasta, reduce heat to low, and continue to simmer for roughly 5 more minutes; longer if your tetrazzini is still too soupy. If desired, add some fresh cracked pepper just before serving.
Serving Size: makes 8 servings (approx 1.5 cups/serving)
Number of Servings: 8
Recipe submitted by SparkPeople user GRITCHKITTY.
While vegetables are sauteing (I guess the hoity-toities in the crowd would insist I call this the 'mirepoix'), bring 6-8 cups water to a boil, then break contents of 12-oz. box whole wheat spaghetti into roughly 2-inch pieces and cook to 'al dente' stage; drain and rinse.
Once vegetable are tender and onions are translucent, add 1 small can undrained mushrooms, 2 cans undrained tuna and 1 undrained small jar pimentos. Let simmer until stock is reduced by roughly half, then add 1 can reduced fat cream of chicken soup and 1/2 c. parmesan cheese. Mix well and continue to simmer until parmesan has melted and incorporated thoroughly into the mixture.
Add cooked, drained pasta, reduce heat to low, and continue to simmer for roughly 5 more minutes; longer if your tetrazzini is still too soupy. If desired, add some fresh cracked pepper just before serving.
Serving Size: makes 8 servings (approx 1.5 cups/serving)
Number of Servings: 8
Recipe submitted by SparkPeople user GRITCHKITTY.
Nutritional Info Amount Per Serving
- Calories: 285.8
- Total Fat: 5.9 g
- Cholesterol: 21.1 mg
- Sodium: 664.9 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 5.9 g
- Protein: 20.6 g
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