Description
With a gluten-free option! So easy, it’s done in 25 minutes.
Ingredients
- 1 Tablespoon Butter
- ½ whole Onion, Diced
- 1 clove Garlic, Minced
- 4 whole Carrots, Diced
- 3 stalks Celery, Diced
- ½ teaspoons Granulated Garlic
- 7 ounces, weight Canned Tuna In Water
- 16 ounces, weight GF Brown Rice Macaroni Noodles Or Regular Pasta
- 4 cups Chicken Stock (Gluten Free)
- 1 cup Milk Or Half-and-Half
- 2 cups Frozen (or Fresh) Peas
- 3 cups Cheddar Cheese, Shredded
- Salt And Pepper, to taste
Preparation
In a large deep skillet over medium-high heat, heat butter until melted. Add onion, and cook until starting to caramelize.
Add garlic, carrots, celery, granulated garlic, and tuna. Mix until well combined, breaking tuna into chunks.
Add pasta, chicken stock, and milk. Bring to a simmer, cover and cook for 12 minutes or until pasta is almost tender.
Stir in peas and stir until peas are warm, and pasta is tender. Add cheese. Stir until melted.
Taste pasta. Add salt, and pepper to taste. If runny, remove lid, and cook until thickened.
