Tuna & Pasta Cheddar Melt

This cheesy pasta dish gets its intense flavor from a simple technique:
cook the pasta in Campbell's® Condensed Chicken Broth and water! No
draining required, and the flavor the broth adds to the pasta is amazing.

Tuna & Pasta Cheddar Melt
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 15 min.

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 soup can water
3 cups *uncooked* corkscrew-shaped pasta (rotini)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular *or* 98% Fat Free)
1 cup milk
1 can (about 6 ounces) tuna, drained and flaked
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons Italian-seasoned dry bread crumbs
2 teaspoons butter, melted

1. Heat the broth and water in a 12-inch skillet over medium-high heat
to a boil. Stir in the pasta. Reduce the heat to medium. Cook until
the pasta is tender, stirring often. *Do not drain.*

2. Stir the soup, milk and tuna in the skillet. Top with the cheese.
Stir the bread crumbs and butter in a small bowl. Sprinkle over the
tuna mixture. Cook until the cheese is melted.

/Serving Suggestion:/ Serve with steamed whole green beans. For dessert
serve clementines.
Makes: 4 servings (about 1 3/4 cups each).

Kitchen Clip
                              Don't panic if you don't have rotini in your pantry - this dish
can be made with nearly any type of pasta. Try it with bow ties, penne
or ziti.
Received on Mon Jan 17 10:55:48 2011