Directions:
- Heat the picante sauce, celery and peas in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Stir in the tuna. Cook until the celery is tender, stirring occasionally.
- Add the fettuccine to the saucepan and toss to coat. Sprinkle with the parsley and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.24 Kcal (1257 kJ) | ||
| Calories from fat | 29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 5% | |
|---|---|---|---|
| Cholesterol | 60.4mg | 20% | |
| Sodium | 145.72mg | 6% | |
| Potassium | 131.18mg | 3% | |
| Total Carbs | 53.2g | 18% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 14.64g | 29% | |
| Vitamin C | 9mg | 15% | |
| Iron | 2.8mg | 16% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 227.69 Kcal (953 kJ) | ||
| Calories from fat | 21.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 5% | |
|---|---|---|---|
| Cholesterol | 45.8mg | 20% | |
| Sodium | 110.51mg | 6% | |
| Potassium | 99.48mg | 3% | |
| Total Carbs | 40.35g | 18% | |
| Sugars | 2.85g | 15% | |
| Dietary Fiber | 3.29g | 17% | |
| Protein | 11.1g | 29% | |
| Vitamin C | 6.9mg | 15% | |
| Iron | 2.1mg | 16% | |
| Calcium | 50.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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