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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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healthy update!! Ingredients:
1 lb whole wheat pasta shells |
4 tablespoons extra virgin olive oil |
1 medium onion, finely chopped |
3 celery ribs, finely chopped |
1/4 red bell pepper, finely chopped |
1 tablespoon all-purpose flour |
1/2 cup dry white wine |
1/2 cup chicken broth |
1/2 cup half-and-half |
milk |
fresh ground pepper |
2 cups frozen peas |
2 (12 ounce) cans tuna in olive oil |
2 tablespoons tarragon |
1/2 cup parmesan cheese |
Directions:
1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook according to package.
2. Place a large, deep skillet over medium heat, add the oil. Add the onion and celery, cook for 3 minutes, then stir in the bell pepper and cook for 2 minutes. Stir in the flour and cook for 1 minute, then add the wine and reduce for 1 minute. Whisk in the broth and boil for 1 minute to thicken. Reduce the heat to low and stir in the milk; season the sauce to taste with salt and pepper. When it bubbles, add the peas and tuna and cook until heated through. Add tarragon.
3. Preheat the broiler.
4. Drain the shells, toss with the sauce and adjust the seasoning. Place the pasta in a 9-by-13-inch heatproof serving dish and cover with Parmesan. Place the dish under the hot broiler and melt cheese.
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