Ingredients
The following ingredients have 4 Servings
- 4 tbsp butter
- ½ cup all-purpose flour
- 2 cups chicken stock
- 1½ cups milk (I used whole milk)
- ½ cup grated Romano cheese
- ½ tsp black pepper
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 9.2 ounces albacore tuna (two 4.6 ounce cans)
- 12 ounces uncooked pasta (cooke al dente- I used cavatappi)
- 2 tbsp olive oil
- 2 cups baby bella mushrooms (sliced (or button mushrooms))
- 1 cup sweet onions (diced )
- 2 cloves garlic (finely diced)
- 14 ounces artichoke hearts (one can sliced (reserve liquid))
- 3 ounces sundried tomatoes (reconstituted and sliced)
- 14 oz cherry tomatoes with juice (2 cups fresh cherry tomatoes can be used instead)
- 1 cup kalamata olives (sliced)
- 1 tbsp basil (finely chopped)
- 1 tbsp Italian parsley (finely chopped (save a little to garnish the mozzarella, so it melts in))
- 1 cup shredded mozzarella (more or less as desired)
