Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 6 medium cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes (this doesn’t add spice – just a nice enhancement of flavor)
  • 3/4 cup chicken stock or broth
  • 2 cans (6-ounces each) solid white tuna in water (drained well)
  • 1 teaspoon salt
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon butter (cut into fourths)
  • 1 bunch bunch asparagus
  • 1 pound penne pasta or other similar tube pasta

Instruction

  • Cook pasta according to package directions (or however you like it).
  • Meanwhile, in a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant (but not browned!), about 1 to 2 minutes.
  • Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
  • Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.