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Creamy Tuna Cavatelli

Relish this savory seafood dinner made with tuna, pasta and mixed vegetables – perfect for Italian cuisine.

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Prep Time 10 min
Total Time 50 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

This tasty skillet dish also works well with canned salmon instead of tuna and shell pasta in place of the cavatelli pasta.

Chervil is a mild-flavored member of the parsley family. It has curly, dark green leaves and a slight anise flavor. Parsley can be substituted for chervil.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 535
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 13g, 13% ),
Cholesterol: 80mg; 80%;
Sodium: 610mg; 610%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 4g 4% ),
Protein: 37g; 37%

% Daily Value*:

Iron: 28%;

Exchanges:

3 Starch; 1 Vegetable; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 4/24/2012 8:19:15 PM REPORT ABUSE Anjaleck said:

Rating:

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!

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