Ingredients:
16 ounces farfalle pasta ( bowties)
18 ounces albacore tuna in water
1 1/2 cups cheese sauce ( *)
1/2 cup salsa, mild
2 cups duxelle mushrooms ( **)
1 cup low-fat sour cream
2 tablespoons unsalted butter
2 tablespoons cornstarch
fresh ground pepper (optional)
Directions:
Cook Farfalle according to package directions. Please do not overcook!
Drain, rinse in cold water, drain again and set aside.
In same pot, using medium heat, melt butter and cheese sauce.
Add salsa and mushroom duxelle. Turn heat to low. Stir and continue cooking until mushrooms are hot.
Break up Albacore into small chunks and add to pot. Stir well, breaking Albacore down to shred-like pieces.
Remove pot from heat and add sour cream, stirring well.
Make slurry with cornstarch. Return pot to low heat and slowly add to mixture while stirring until just starting to thicken. You may not have to use it all.
Add Farfalle (and black pepper, if desired) to pot and combine.
*Cheese sauce – I made mine with shredded sharp cheddar cheese and milk, but you can buy ready-made.
Servings: 6
Time preparation: 30 min.
Time total: 55 min.