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Four Cheese Stuffed Shells(recipes)
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Creamy Tuna and Shells (recipes)


Creamy Tuna and Shells

Yield: Makes 4 to 6 servings



Ingredients:



2-1/2cups broccoli florets

8ounces hot cooked medium pasta shells

1can (12 ounces) tuna packed in water, drained

1can (8 ounces) sliced water chestnuts, drained

2tablespoons butter or margarine

1/4cup all-purpose flour

1cup fat-free (skim) milk

1/2cup chicken broth

1/4cup Parmesan cheese

1/4teaspoon garlic powder

1/4teaspoon black pepper









Preparation:





1.Preheat oven to 200°F. 2.To steam broccoli, add 1 inch water to large saucepan. Place steamer basket in saucepan. Place broccoli in steamer. Cover. Bring to a boil over high heat. Steam 4 to 6 minutes or until crisp-tender. Combine broccoli and pasta in medium ovenproof serving bowl. Add tuna. Break up large chunks. Do not flake finely. Add water chestnuts; toss lightly to combine. Place bowl in oven.3.Melt butter in medium saucepan over medium heat. Stir in flour until smooth paste forms. Slowly add milk, stirring constantly until smooth. Cook and stir 2 to 4 minutes or until mixture thickens. Add chicken broth. Stir until mixture thickens again. Stir in remaining ingredients and remove from heat. Remove bowl from oven and pour sauce over pasta mixture. Toss gently. Serve immediately.









Nutritional Information:







Serving Size:







Fiber

6 g







Carbohydrate

32 g







Cholesterol

47 mg







Saturated Fat

5 g







Total Fat

10 g







Calories from Fat

25 %







Calories

336







Protein

31 g







Sodium

621 mg









Dietary Exchange:







Vegetable

1







Starch

2







Meat

3