Thursday, 30 January 2014

Creamy Tuna Cavatelli

Prep Time: 10min
Total Time: 50min
Servings: 4


Ingredients

2
cups uncooked cavatelli pasta (6 ounces)
1 1/2
cups water
1
tablespoon chopped fresh or 1 teaspoon dried chervil leaves
1/4
teaspoon pepper
1
package (10 ounces) frozen mixed vegetables
1
bottle (8 ounces) clam juice
2
tablespoons Gold Medal® all-purpose flour
1
container (8 ounces) sour cream dip with chives
4
ounces process sharp American cheese loaf, shredded (1 cup)
1
can (9 ounces) tuna, drained and flaked

Directions

  • 1Heat pasta, water, chervil, pepper, vegetables and clam juice to boiling in 10-inch skillet; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until pasta and vegetables are tender.
  • 2Stir flour into sour cream dip. Gradually stir sour cream dip, cheese and tuna into pasta mixture. Cook over medium heat, stirring occasionally, until hot.

    Expert Tips

    This tasty skillet dish also works well with canned salmon instead of tuna and shell pasta in place of the cavatelli pasta.
    Chervil is a mild-flavored member of the parsley family. It has curly, dark green leaves and a slight anise flavor. Parsley can be substituted for chervil.
    Source:  www.Bettycrocker.com

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