Tuna in Basil Cream Sauce


4 cups dried bow-tie pasta (8 oz.)
2 cups sliced summer squash or zucchini
1 cup fat-free half & half or milk
¾ cup chicken broth
1/3 cup sliced green onion
3 tablespoon flour
1 (12 oz.) tuna steak, cut into 1-inch pieces
½ cup chopped fresh basil leaves

Cook pasta according to package directions, adding squash during the last 2 minutes of cooking; drain.  Whisk together half and half, chicken broth, onion and flour.  Set aside.  Lightly coat large nonstick skillet with nonstick cooking spray; heat over medium-high heat.  Add tuna, cook and stir 2 to 3 minutes or until tuna flakes with a fork.  Remove from skillet.  Stir half & half mixture.  Add to skillet.  Bring to a boil, stirring constantly.  Stir in tuna and basil leaves; cook and stir until heated through. Toss with pasta mixture.  Season to taste with salt and pepper.  Serves 4.


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