(One Skillet Cheesy Tuna Pasta

• Seafood

  • 2 cans (5 ounces each albacore white tuna

• Produce

  • 1 Parsley, fresh
  • 1/2 cup Peas, fresh

• Condiments

  • 1/4 tsp Hot sauce
  • 1/2 tsp Mustard, dry

• Pasta & Grains

  • 2 cups Pasta * (i used miniature penne pasta, small

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 Salt and pepper, Fresh cracked

• Dairy

  • 4 tbsp Butter
  • 2 cups Cheese
  • 2 cups Milk

• Liquids

  • 1 cup Water

Found on chelseasmessyapron.com

Description

Directions

• In a large nonstick skillet: pour in 2 cups of the uncooked pasta; 2 cans of drained, rinsed, and dried tuna; 2 cups milk (MUST be cow’s milk - 1% or higher milk fat. Skim milk, soy milk, almond milk, etc. were not successful in my recipe testing), the water, the butter, and dry mustard. Add in the paprika as well if desired.
• Bring to a boil over high heat, stir, and then place on the lid. Reduce the heat to low or medium low.
• Allow to simmer until the pasta is completely cooked through and the liquid evaporated (about 10-15 minutes depending on your stovetop heat).
• During the cooking time, stir the ingredients occasionally to keep the pasta from sticking to the bottom.
• Once the liquid is absorbed, stir in the shredded cheddar cheese (I like freshly shredded as the bagged cheeses sometimes create a waxy texture when melted) and the fresh peas.
• Add salt and pepper to taste as well as hot sauce if desired.
• For a pretty garnish add fresh chopped parsley if desired.