Skillet pie filled with tuna and pasta is a quick one-pot dinner for this very busy time of year.
Markets are crowded during holiday time. Keep these ingredients on hand and you can make dinner without facing the crowds.
Diced or chopped frozen onion and green peppers, sliced baby 'bello mushrooms and a good bottled pasta sauce are other time-savers for this recipe.
Ground chipotle powder found in the spice section of the market adds a smoky flavor. Chipotle powder can also spice up most other foods: salad dressings, vegetables, potatoes, rice and meats.
The pasta is cooked in the skillet with the other ingredients. Fresh pasta is best for this dish. You can find it in the supermarket. If using a dried pasta, increase the cooking time to 15 minutes and add 1/2 cup pasta sauce and 1/2 cup water to the recipe.
n Any type of shredded cheese can be used for the topping.
n Any type of pasta sauce can be used.
n Any type of mushrooms can be used.
TUNA SKILLET PIE
2 teaspoons canola oil
1 cup chopped or diced frozen onion
1 cup chopped or diced frozen green pepper
1/4 teaspoon chipotle powder
1 cup pasta sauce
1 cup water
1/4 pound fresh linguine
1 cup sliced baby portobello
12 ounces white meat tuna packed in water
1 cup reduced-fat shredded cheddar cheese
Heat oil in a large nonstick skillet over medium-high heat. Add onion, green bell pepper, chipotle powder, pasta sauce and water. Bring to simmer, add pasta and cook gently 5 minutes. Add mushrooms and tuna, breaking tuna into small pieces with a spoon. Simmer 3 minutes. Add salt to taste. Sprinkle with cheese. Cover with lid and let sit 2 to 3 minutes to melt cheese. Bring skillet to table, cut pasta in wedges and serve.
Makes 2 servings.
Per serving: 552 calories (22 percent from fat), 13.6 g fat (3.6 g saturated, 4.9 g monounsaturated),117 mg cholesterol, 57.2 g protein, 51.5 g carbohydrates, 5 g fiber, 993 mg sodium.