Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon(s) olive oil, extra virgin
  • 1/2 large sweet onion, diced fine
  • 2 stalk(s) celery, diced fine
  • 1 dash(es) black pepper
  • 1 teaspoon(s) garlic powder
  • 4 cup(s) water
  • 2 cup(s) bow-tie pasta
  • 2 can(s) tuna, packed in water
  • 1 can(s) peas, drained
  • 4 slice(s) american cheese, cut up
  • 1/3 cup(s) homemade cream soup mix
  • CREAM SOUP MIX (MAKES ABOUT 1 QUART, STORE ON SHELF IN AIR TIGHT JAR)
  • 2 cup(s) nonfat dry milk
  • 3/4 cup(s) cornstarch
  • 1/4 cup(s) reduced sodium chicken bouillion (crush cubes)
  • 1/2 teaspoon(s) each of dried thyme, basil and ground black pepper

Instruction

  • add evoo to a 3-4 quart sauce pot that has a lid.
  • over med heat add onion and celery. saute till onion is clear but not brown.
  • add water and turn heat on high. cover with lid and bring to a boil. remove lid and add pasta. stir occasionally until it returns to a boil. turn off heat and cover. set timer for 10 minutes. Pasta will cook .
  • add tuna to the pot, no need to drain if it is packed in water.
  • add drained peas to the pot.
  • stir soup mix in 1/2 cup of cold water until no lumps of soup mix are seen. Add to un-coverd pot and stir. return to med heat. The liquid must be bubbling before adding cheese.
  • stir in cheese. cover and remove from heat. let sit about 1 minute then serve hot.