2 cans (5 ounces each) tuna packed in water, drained
1/2 package (8 ounces) fettuccine, cooked and drained
2 tablespoons chopped fresh parsley
2 tablespoons shredded Parmesan cheese
Instructions
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.
Easy Substitution- You can substitute 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the tuna in this recipe.
Originally Submitted
2/24/2011
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