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Ingredients
2 Cups Rotini pasta, cooked & drained
2 Tablespoons butter, divided
1/2 Cup soft bread crumbs
1 Tablespoon olive oil
1/2 Cup onion, chopped
1/2 Cup green pepper, chopped
1/3 Cup celery, chopped
1 Teaspoon herbs de Provence
1/2 Teaspoon salt
1 1/4 Cups half & half or light cream
1 (12 oz) Can chunk white tuna, water packed, drained
2 Tablespoons dry white wine (optional)
Instructions
In a large skillet melt 1 tablespoon of the butter over medium heat; stir in bread crumbs to coat. Cook over medium heat 3 minutes or until lightly browned, stirring occasionally. Remove from skillet and set aside.
In the same skillet heat olive oil and remaining butter, add onion, sweet pepper, celery, dried herbs, and salt. Cook over medium heat for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add half & half; heat just until bubbly. Reduce heat and simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Add cooked pasta, tuna, and wine, heat through. Just before serving, sprinkle toasted bread crumbs over the top.