1/2 medium onion, finely chopped
2 large stalks of celery, finely chopped
1-1/3 cups water
3/4 tsp. curry powder
1/2 tsp. pepper
1 (10-1/2 oz.) can 98% fat free cream of mushroom soup, undiluted
3 cups hot cooked whole wheat rotini pasta (cooked without salt or fat)
1-1/2 cups frozen green peas, thawed
2 (9-1/4 oz.) cans albacore tuna in water, drained
Chopped fresh parsley
Lightly coat a large non-stick skillet with cooking spray and place over medium heat until hot. Add onion and celery and saute until tender. Combine water, curry powder, pepper and soup in a bowl and stir. Pour into skillet. Add peas, rotini, and tuna and stir. Cook over low heat until heated through (10-15 minutes). Sprinkle with parsley. This is a quick, delicious dinner (or lunch). It’s great served with green salad.