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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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This is from the WSU Extension office. Ingredients:
1 tablespoon oil |
2 cups chopped vegetables (mix any of these -- onion, celery, bell pepper, carrots) |
3 cups hot water |
1/2 lb dry pasta (2 cups elbow macaroni or 3 cups rotini) |
1/2 teaspoon salt |
2 garlic cloves, minced or 1/4 teaspoon garlic powder |
1 (6 ounce) can tuna, drained or 1 1/2 cups cooked chopped chicken |
3 cups chopped raw vegetables such as broccoli, cauliflower, zucchini (one or mix) |
1 tablespoon cornstarch or 2 tablespoons flour |
1 cup milk |
1 cup shredded cheese |
Directions:
1. Use a large skillet or saucepan (at least 4 qts) with tight-fitting lid. Heat the Tblsp. of oil over medium heat. Cook onion, celery, bell pepper, carrots (whatever you selected from list) until soft, 5-10 minutes. Add the water, pasta, salt, and garlic. Bring to a boil. Reduce heat to medium low. Cover pan and cook 10 minutes, stirring once or twice. Add tuna or chicken and the 3 cups of vegetables you selected or 1 1/2 cups of frozen or canned vegetables. Cover and continue to cook for 10-15 minutes, until pasta is tender. Stir 2 or 3 times. If pan looks dry, add 2-4 Tblsp. water. When done, very little water should be left in pan. In a small bowl make sauce with flour or cornstarch by adding a small amount of milk and stirring until smooth. Stir in remaining milk. Add to the skillet with the cheese. Cook and stir just until cheese has melted and sauce has thickened, 3-5 minutes.
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