Creamy Tuna Cavatelli

 

2

cups uncooked cavatelli pasta (6 ounces)

1 1/2

cups water

1

tablespoon chopped fresh or 1 teaspoon dried chervil leaves

1/4

teaspoon pepper

1

package (10 ounces) frozen mixed vegetables

1

bottle (8 ounces) clam juice

2

tablespoons Gold Medal® all-purpose flour

1

container (8 ounces) sour cream dip with chives

4

ounces process sharp American cheese loaf, shredded (1 cup)

1

can (9 ounces) tuna, drained and flaked

• 1 Heat pasta, water, chervil, pepper, vegetables and clam juice to boiling in 10-inch skillet; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until pasta and vegetables are tender.
• 2 Stir flour into sour cream dip. Gradually stir sour cream dip, cheese and tuna into pasta mixture. Cook over medium heat, stirring occasionally, until hot.