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Prep 10min
Total50min
Servings4
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
535
Calories from Fat
190
Total Fat
21g
Saturated Fat
13g
Cholesterol
80mg
Sodium
610mg
Total Carbohydrate
53g
Dietary Fiber
4g
Protein
37g
% Daily Value*:
Iron
28%
28%
Exchanges:
3 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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