Makes 2 servings
340 calories, 13g fat, 32g carb, 25g protein
8 oz whole grain fusilli pasta, cooked
6 oz canned tuna, drained
1/2 cup mushrooms
1/2 cup bell peppers
1 Tbs. butter
2 Tbs yellow onion, minced
1-1/2 Tbs Kodiak cakes mix
1/4 cup chicken broth
1/4 cup unsweetened almond milk
Dash of sea salt
Dash of pepper
1 Tbs olive oil mayo
1 tsp Dijon mustard
1 Tbs grated Parmesan cheese
Dash paprika
1. Preheat oven to 400 degrees
2. Combine pasta, tuna, mushrooms, and bell peppers in a bowl. Set aside.
3. in a small saucepan, melt butter over medium-low head. Once melted add onions and saute for 1/2 minutes. Whisk in flour and let cook another 1-2 minutes. Slowly stir in chicken broth and milk. Bring to a boil, stirring continually. Once it begins to boil turn heat down to low and continue to whisk until the sauce thickens. Remove from heat and season with salt and pepper.
4. Add mayo and mustard to the sauce. Pour over pasta, tuna and veggies. Stir gently until well combined. Transfer to an 8x8 baking dish. Sprinkle parmesan cheese and paprika over the top. Bake for 25 minutes. Enjoy warm.
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