TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 jars (16 ounces each) Alfredo sauce
  • 1 can (14-1/2 ounces) chicken broth
  • 1 package (16 ounces) wide egg noodles
  • 1 package (10 ounces) frozen peas
  • 1/4 teaspoon pepper
  • 1 can (12 ounces) albacore white tuna in water

Nutritional Facts

1-2/3 cup: 620 calories, 21g fat (12g saturated fat), 131mg cholesterol, 1179mg sodium, 73g carbohydrate (4g sugars, 6g fiber), 34g protein

Directions

  1. In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes.
  2. Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through. Yield: 6 servings.
Originally published as Tuna Noodle Skillet in Country Woman November/December 2006, p38

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Tuna Noodle Skillet

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 3, 2016

"This is easy to make for a quick lunch. I cut the recipe in half and it was plenty for 2 adults and 2 kids"

MY REVIEW
Reviewed Nov. 21, 2012

"This recipe looks very easy to make. Will try soon!"

MY REVIEW
Reviewed Mar. 1, 2012

"Great recipe and easy to fix for other days than Friday in Lent. Many people look for non-meat recipes for Fridays. In order to make this a non-meat recipe, you need to substitute the CHICKEN broth with vegetable broth or water."

MY REVIEW
Reviewed Mar. 1, 2012

"excellent!"

MY REVIEW
Reviewed Oct. 27, 2011

"Fast, easy and tasty. I added a shredded medium carrot but otherwise followed recipe."

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