1 package (16 ounces) penne pasta
1 can (15 ounces) chickpeas, drained
1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano
1 medium zucchini, sliced 1/4-inch thick
2 tablespoons sliced ripe olives
1 can (5 ounces)Chicken of the SeaChunk Light Tuna in Water, drained
1/2 cup Parmesan cheese
Cook pasta according to package directions.
In large skillet, bringchickpeas, tomatoes, zucchini, olives and tuna to boil; stir constantly.
Reduce heat and simmer, uncovered, 5 minutes.
Spoon mixture over cooked pasta.Top with Parmesan cheese.
Substitution: Use any canned seafood such as salmon in place of canned tuna.
Mom's Favorite Tuna Noodle Casserole
Total time: 40 minutes
2 cans (10 3/4 ounces each) cream of mushroom soup
1 cup milk
2 cups frozen peas
2 cans (12 ounces each) Chicken of the Sea Chunk Light Tuna in Water, drained
4 cups medium egg noodles, cooked
4 tablespoons dry breadcrumbs
2 tablespoons butter, melted
Heat oven to 400 F.
In bowl, stir soup and milk until smooth.
In 3-quart casserole dish, combine peas, tuna and noodles with soup mixture.
Bake 30 minutes, or until warm and bubbling;remove from oven and stir.
In bowl, mix breadcrumbs with melted butter;sprinkle over tuna mixture.
Bake 5 minutes, or until golden brown.
Substitution: Use any frozen vegetable in place of frozen peas.