- 12 ozs , mixture of penne, shells and fusilli (or all one pasta)
- 1 lb asparagus, trimmed, cut in 2-inch pieces
- 2 carrots , havled lengthwise, thinly sliced
- 1 1/2 cups chicken broth
- 1 medium onion, thinly sliced
- 2 tbsps flour
- 1 cup lowfat milk
- 8 ozs chunk smoked tuna, diced
- 3 tbsps Dijon mustard
- 2 tbsps butter
1. Cook pasta in a large pot of lightly salted boiling water, stirring occasionally, 7 minutes.
2. Add asparagus and carrots; cook 4 to 5 minutes longer until vegetables are tender and pasta is firm-tender.
3. Meanwhile, make sauce. Bring broth and onion to boil in a medium saucepan. Reduce heat and simmer, uncovered, 4 to 5 minutes until onion is soft.
4. Whisk flour into milk until smooth. Stir into simmering broth mixture, return to a simmer and cook 1 to 2 minutes, stirring constantly, until slightly thickened. Reduce heat to low, add turkey and stir until heated through. Remove from heat, add mustard and butter and stir until the butter has melted.
5. Drain pasta and vegetables; return to pot. Add sauce and toss to mix. Serve immediately.
Serves 4
