Posted 4/24/2012 8:19:15 PM
I made this for supper and really, really like it. I did things a little differently based on what was in my pantry and the number of people eating it. I mostly doubled the recipe. There was no cavatelli, so I used Dreamfields elbows. I subbed parsley for the chervil, used plain sour cream rather than the dip with chives, the cheese was chunked rather than grated, and I used 3 cans of tuna versus the pouch. Lastly, I didn't use the flour to keep the carbs lower.
That said, this turned out deliciously. It was very creamy and smooth. The flavors blended well with each other. I felt it needed more salt and pepper and added lemon pepper salt rather than plain salt and that taste blended perfectly with the dish.
Would I make this again? Oh, yes! Would I recommend this dish? Oh, yes!